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Shiner Bock Rice Pilaf

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Give your white rice a Texas twist.

Looking to add a little kick to your boring white rice side dish? Try this Texas treat from Hill Country cookbook author Terry Thompson-Anderson, who includes it in her “Lone Star Eats” (Shearer Publishing, $21.95). “Get creative with your sides,” she writes. “Remember, they’re limited only by your imagination.”

Shiner Bock Rice Pilaf

1 dried ancho chile, seeds and veins removed
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced parsley
1 1/2 teaspoons minced fresh thyme
1 1/2 cups long-grain white rice
2 1/2  cups chicken stock
1/2 cup Shiner Bock beer
1 teaspoon minced lime zest
Toasted slices almonds, for garnish

Place the ancho chile in a bowl of hot water; set aside for 15 to 20 minutes, or until chile is soft and pliable. Coarsely chop the chile and purée with a little of the water in which it soaked; set aside. Heat the olive oil in a heavy sauté pan over medium heat. When oil is hot, add the onion, parsley and thyme. Sauté until onions are very wilted and lightly browned, about 5 minutes. Add the raw rice and cook, stirring often, to lightly brown the rice. Add the chicken stock, beer, the reserved chile purée and lime zest. Cook, covered or about 30 minutes or until rice is cooked through, but not overcooked. (It should not be sticky.) garnish with toasted almonds and serve hot.

Makes 4 to 6 servings.

From “Lone Star Eats” by Terry-Thompson Anderson

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