Monday, September 27, 2010

Mexican Rice Stuffed Acorn Squash

Ingredients:
2 Acorn Squash, halved and seeded
1 Cup Long Grain Brown Rice (if you use white, ditch 1/2 of a cup of the water below)
1 can Black Beans, rinsed and drained
1/2 Onion, 1/4" dice. We had a red onion.
1 Jalapeno, small dice, seeded if you ain't inta the spicy ish
2 Tbsp. 2x Tomato Paste
1/2 Cup Cotija Cheese, crumbled
2+ Tbsp. Canola Oil
1 Tbsp. Ground Cumin
1/2 Tbsp. Cayenne (or substitute 1.5 Tbsp. Chili Powder for this and the cumin)
Salt, cause it's good
Pepper, cause it's Salt's BFF
2.5 cups Water
Cilantro if you have it, I kind of wish we would have

Halve and clean the squash. Preheat your oven to 425 degrees. Oil the inside of the squash and sprinkle with 1 Tbsp. of the cumin/cayenne blend. Add some salt and pepper at your discretion and place them in a baking dish.

Saute' the onion and pepper in a sauce pan with set to medium with 2 Tbsp. of oil. Add spices and season with salt and pepper. After onion becomes translucent (about 7 minutes) add your rice and stir until its coated in the goodness that is in the pan. Toss in the tomato paste and incorporate for about 90 seconds. Now get that water in there and cover that pan. Pop the squash in the oven, and pop a squat on the couch. Wait 25 minutes. Check the squash. Is it fork tender? Good. Take it out. Don't check the rice though, it needs 5 more minutes. Take this time to crumble your cheese and make another margarita.

OK, rice is done. Mix in the black beans, and season it if you need to. Stuff it into the squash. Top it with the cheese and the (hopefully not imaginary) cilantro. Eat it. Be careful, it's hot.


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