Vegetable Ceviche with Spanish Rice
Team: Rebel Cool Kids
Host School: Leland and Gray UMHS
Age Group: Middle School
Ingredients
Basic Spanish Rice:
Adapted from Betty Crocker.com
1 medium onion, finely chopped
1 green bell pepper, diced
1 red pepper, diced
2 tablespoons vegetable oil
1 ½ cups uncooked regular long-grain white rice
2 cups water
½ teaspoon salt
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
1 can (8 ounces) tomato sauce
Vegetable Ceviche:
created by Mack Neal
1 green onion or chives, thinly sliced
2 carrots, peeled and diced
2 stalks of celery, diced
1 green pepper, diced
1 red pepper, diced
3 diced tomatoes
3 green onions, thinly sliced
2 lemons, juiced
2 limes, juiced
1 cup corn
3 cloves minced garlic
1 package extra firm tofu, cut into ½ inch cubes
1 teaspoon chili powder
1 teaspoon garlic powder
½ cup cornstarch
4 tablespoons minced cilantro
salt and pepper to taste
12 tomatoes, cut in half and hollowed out
2 avocado, mashed and mixed with 1-2 tablespoons of lime juice
Preparation Instructions
Basic Spanish Rice:
In 10-inch skillet, heat oil over medium heat 1 to 2 minutes.
Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.
Remove skillet from heat.
Stir in bell pepper, water, salt, chili powder, garlic powder, red pepper flakes and tomato sauce.
Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.
Vegetable Ceviche:
Do all pre-preparation work
Mix chili powder, garlic powder, and cornstarch in a bag. Add tofu and gently shake to coat.
Saute tofu on medium high heat and cook until sides are browned and crispy. Let cool.
Mix all cooled ingredients gently with the juices.
To serve, spoon rice into serving bowls or plates and top with Vegetable Ceviche and Guacamole.
Top with a sprig of cilantro.