Tomatillo Corn Salsa

Anybody that knows me can attest to the fact that I loathe store-bought salsa. I'm not sure why... it just has some strange wang to it that I can't get past. Whatever the reason, I suffer long periods of salsa withdrawal, because I'm too picky to eat salsa from a jar, but too impatient to make my own.

Sooner or later, though, the salsa bug always gets me. That usually involves a long round of chopping, simmering, tasting, swearing, and tweaking. Tonight, though, I decided that I'd try and keep it simple.

It worked out very well. I had this salsa ready to go in about 10 minutes, and I don't think there was even any swearing involved.

It's also spicy without being too immolatingly hot, thanks to the sweetness of the green tomatillos. So you can take it to the next office potluck without having to listen to Wilma from the payroll department gripe about it afterwards.

So, here we go:

Tomatillo Corn Salsa

1 can golden corn
4 medium or 2 large green tomatillos, de-husked and finely diced
2 cloves garlic, minced
3 serrano peppers, finely diced
1/4 cup cilantro, chopped
1/4 tbsp ground cayenne pepper
1/3 tbsp ground cumin

Mix all ingredients in a medium bowl (glass, not metal). Put in refrigerator and let sit for 20 minutes to allow flavors to blend.

This is very good with tortilla chips, or in burritos.

Arroz con Vegetales - Mexican Rice with Vegetables

I'm leaving for Las Vegas in a couple of days... as much as I love Vegas, being a vegetarian there is a bit of a challenge. People come to Vegas for (among other things) the plethora of fine steakhouses, so there's really not much left for the vegetarians. Alas.

Anyway, I decided to make one of my favorite Mexican dishes while I'm packing, since I figure it will be a while before I get a really satisfying meal.

This recipe is a little tough to squeeze in under the half hour mark, but it's well worth the effort. You can cut some time by using a packaged Mexican seasoning mix, but to be honest, it's just not quite the same.

Arroz con Vegetales - Mexican Rice with Vegetables

Serves 4

1 cup uncooked white rice
1/2 cup chopped cilantro
1 zucchini squash, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, coarsely chopped
1 poblano pepper, cut into 1/2 inch x 1 inch pieces
1 can yellow corn
4 cups cut broccoli florets
1 onion, chopped
8 oz white mushrooms, sliced
2 cloves garlic, crushed
4 oz Veggie Shreds cheddar "cheese"
1 tbsp olive oil
1 tsp cumin
1/2 tsp cayenne pepper
1 tbsp Tabasco sauce or other hot sauce
8 flour tortillas, fajita size
1/2 cup water

Cook rice in a rice cooker according to directions (my rice cooker instructions say to add 1 cup of water to the rice, 1 1/2 cups water to reservoir, and cook for 24 minutes).

While rice is cooking:

Preheat oven to 400 degrees F.

Remove tortillas from package, wrap completely with foil. Set aside.

Heat oil in large skillet. Add onions and garlic, saute for one minute.

Add red bell pepper, zucchini squash, yellow squash, poblano pepper. Saute for 3 minutes.

Add remainder of vegetables. Saute for an additional 4-5 minutes.

Add cumin, water, Tabasco, and cayenne pepper. Turn down heat and simmer for 3 minutes.

While vegetables simmer, place tortillas in the oven for 3 minutes.

Mix cilantro into cooked rice.

Place 1/4 of cooked rice on each serving plate, cover with 1/4 of shredded cheese. Spoon vegetables over rice and cheese.

Serve with warm tortillas and chips and guacamole or salsa. Upon serving, spoon vegetable, rice, and cheese mixture into tortillas.