{"id":41204,"date":"2014-09-15T14:29:24","date_gmt":"2014-09-15T18:29:24","guid":{"rendered":"http:\/\/lemasney.com\/consulting\/?p=41204"},"modified":"2020-07-11T19:02:34","modified_gmt":"2020-07-11T23:02:34","slug":"recipe-brown-rice-corn-pureed-tomato","status":"publish","type":"post","link":"https:\/\/lemasney.com\/consulting\/2014\/09\/15\/recipe-brown-rice-corn-pureed-tomato\/","title":{"rendered":"Recipe: Brown rice and corn with pureed tomato"},"content":{"rendered":"
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brown rice and corn with pureed tomatoes by lemasney<\/p><\/div>\n

Today, I had some extra cooking time, and so I decided to make an improvised dish of what was around the kitchen. Sometimes this works out beautifully, and sometimes it is simply a learning experience. Today’s experiment worked out very well.<\/p>\n

Brown Rice and corn with pureed tomatoes.<\/h1>\n

I have had a large bag of rice looming for a while in the cupboard, and because it takes so long (45 minutes) to cook, I tend not to use it unless I have some idle time to check it as it cooks. Burnt rice is never good eats. I ought to re-invest in a small rice cooker to set my mind at ease, but cooking over low heat and checking every 10 minutes or so assures well cooked, but not burnt rice.<\/p>\n

In the fridge I had one half of a large (28oz) can of pureed tomatoes, and I usually keep one open after making a pizza or having a warm sandwich. I have not done that in a little while, and so it was time to make use of it, before it went bad.<\/p>\n

In the freezer was a bag of frozen corn kernels. I’ve had a lot of fresh corn on the cob lately, being in the middle of east coast corn farming in the middle of summer, and so the bag has been little used.<\/p>\n

I have heard of the Puerto Rican dish of yellow rice and beans (http:\/\/en.wikipedia.org\/wiki\/Arroz_con_maiz<\/a>) I decided to throw these ingredients together with some herbs & spices to make a simple\u00a0variation\u00a0of this, and here’s the result:<\/p>\n

Recipe for brown rice, corn & pureed tomatoes.<\/h2>\n

Cooking time: 40 minutes. A serving of a quarter cup cooked is about 150 calories. Makes about 5\u00a0cups.<\/p>\n

Ingredients:<\/h3>\n