If you're going to have an all-American July Fourth, we would like to suggest you throw in a little geographic diversity. We figure lots of people will be grilling for the Fourth, and more than likely, big hunks of all-American meat will find their way to the fire. Today's rice pilaf is inspired by a Guatemalan recipe that Alicia's girls ate daily when they visited Antigua, Guatemala, several years ago.
We have turned to Guatemalan-Style Rice so many times when we've needed that extra something added to our starchy side. It pairs well with just about any type of protein. It's a heady mix of vegetables with some chicken broth to round things out, but for a purely vegetarian celebration, vegetable broth is also delicious. (Black beans scream for the starring role here.)
If you happen to prefer to keep things on a classic Fourth of July American theme, check out Mrs. McDaniel's Potato Salad on our website at www.KitchenScoop.com.
A nice medley of red-ripe tomatoes will round out your feast. And what about an ice-cream sundae for dessert? Sounds like a celebration!
Menu suggestion: Guatemalan-Style Rice; Grilled meat of choice; Sliced tomatoes
Guatemalan-Style Rice
Start to finish: 25 minutes
2 tablespoons vegetable oil
2 cups long-grain rice
1/2 cup shredded carrots
1/2 cup finely chopped mixed bell peppers
1/2 cup finely chopped celery
1/2 cup frozen green peas
1/4 teaspoon ground black pepper
4 cups chicken stock or broth
Salt and pepper, to taste
Heat the oil over medium heat in a 2-quart or larger saucepan. Add the rice, and cook until it has absorbed the oil, but do not brown the rice. Stir frequently. Add all the vegetables, pepper and stock. Bring the mixture to a boil. Stir well, reduce heat to low, and cover the pan.
Simmer 20 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff the rice, and serve.
Yield: 8 servings
Approximate values per serving: 233 calories (17 percent from fat), 4 g fat (1 g saturated), 0.5 mg cholesterol, 5 g protein, 43 g carbohydrates, 1.5 g dietary fiber, 364 mg sodium.
Beverly Mills and Alicia Ross are co-authors of "Desperation Dinners!" (Workman, 1997), "Desperation Entertaining!" (Workman, 2002) and "Cheap. Fast. Good!" (Workman, 2006). Contact them at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016, or send e-mail to telluskitchenscoop.com. Or visit the Desperation Dinners website at www.kitchenscoop.com.