Mexican Rice with Roasted Veggies

Step 1

In a heavy bottom pot, sauté onion and garlic in oil over medium heat until softened, about 3-5 minutes.

Step 2

Add rice and cumin, stirring a minute more until rice is coated with the oil.

Step 3

Add tomato paste, dried oregano and salt.  Stir until paste is fully distributed.

Step 4

Add stock, bring to a boil, cover and simmer for 1 hour.  Give a stir and test rice for doneness.  It may need another 10 -20 minutes.

Step 5

Leave covered until ready to serve.  The rice will stay warm at least for at least 30 minutes after it is finished.

Step 6

Preheat oven to 400 degrees.

Step 7

In a bowl toss sliced yams with oil, maple syrup, cumin, chili powder, ancho chili powder and salt.  Place in one layer on a lined sheet pan.  Add onion to the pan.

Step 8

With a rubber spatula scrape out the bowl that you tossed the yams in, spreading the sauce mixture over the sliced onions, add a little oil if needed.

Step 9

Place in the middle of the oven for 20 minutes.

Step 10

Toss shishito peppers in oil and salt.  Add to the sheet pan after the 20 minutes.  Put back in the oven on broil 3-5 minutes on the middle rack. (Be careful if using parchment– it can catch on fire under the broiler.)

Step 11

Place a scoop of rice in each dish.

Step 12

Arrange yams, onions and shishito peppers on top.

Step 13

Garnish with fresh cilantro, sour cream, pickled jalapeños, pumpkin seeds.