Mexican Rice

I LOVE this rice. I love it fresh, I love it even more as leftovers. I love it. The first time I can really remember having it was when we lived in Randwick, sometime in the 90's. At this time, there was a SERIOUS lack of Mexican food in Sydney, really, in all of Australia I'm guessing. I'm guessing this by the awful Mexican food that I did have outside of my own home, and by the Old-El-Paso-Tex-Mex-smothered-in-sour-cream stuff that was what everyone else thought of as Mexican food at the time. Things have come along quite nicely since then, with the places like Guzman Y Gomez and Mad Mex opening in Sydney.
But anyway, it seems as thought I should get off my Mexican high horse, because I discovered, during my last trip to my parents house, that the recipe for this dish, one of my all-time-favourite Mexican dishes that I thought was an authentic dish from my families time spent living in New Mexico - IS ACTUALLY FROM AN AUSTRALIAN WOMEN'S WEEKLY COOKBOOK. The ones that you buy in the supermarket. That everyone's mum has. I'm still recovering from the shock.
Of course, this has morphed over time, especially because every time I want to make it I have to call my mum for the recipe, but eventually gave up, so just what you have here is my own version.

Mexican-Australian Rice
1 onion, peeled and quartered
1 clove of garlic
1 red capsicum, halved and seeded
1 jalapeño (optional)
1 x 400g tin of peeled tomatoes
1 tbsp olive oil
1 cup of jasmine rice
2 cups vegetable or chicken stock
1 large carrot, chopped
1 cup frozen corn
1 cup frozen peas
1 tsp ground cumin
½ tsp chilli powder

Put the onion, garlic, jalapeño, and capsicum (cut side down) under a hot grill. Leave until the skin of the capsicum is charred. Remove and place in an airtight container to sweat and cool, about 20 minutes.
Peel the skin off the jalapeño and the capsicum, and place in a food processor or blender with the garlic and onion, and the tin of tomatoes. Process so its still a bit chunky but there are no big pieces of anything.
Heat the olive oil over medium heat in a large saucepan and add the rice. Stir for about a minute, or until the rice begins to turn opaque. Add the tomato mixture and cook for another 2 minutes. Add the rest of the ingredients, bring to the boil, and then simmer over a very low heat, covered, for about 20 minutes, or until the rice is cooked.

You can have this as a side dish with enchiladas or burritos, or just with beans. The other night I had it with Black Beans, Pico de Gallo (recipes coming soon), Verduras en Escabeche and a dollop of yogurt (because I think its nicer than sour cream).

Blackened Fish

Its been a while... But I'm back!!
This post I am adding as an afterthought, almost, as you will notice by the fact that the food that I photographed is half eaten. If you don't notice that, well, that just means I am a good photographer. But I was eating this for dinner with my mum tonight, and remembered HOW GOOD it is and just had to put it up.
Anyway, I first remember having this dish when I was about 8 years old, and we had moved to Cambridge, Massachusetts while my dad was going to Uni. We used to go to this restaurant called Legal Seafood, which in my mind was very fancy. We would go there and my mum, dad, sister and I would split 2 mains between us. I think we would always start off with New England Clam Chowder which was SO GOOD, and then move onto the main, which was usually Blackened Bluefish. It took me quite a while to realise that this dish was NOT called Black and Blue Fish, as though the fish had been bruised. I couldn't understand why anyone would want this as it sounded so unappetising, and I also couldn't understand this name because the fish wasn't blue. But I would always eat it, with a baked potato and side salad (or half of it anyway).
Anyhoo, a few years later I somehow realised what the actual name of the dish was, and that it is a pretty basic Cajun style dish. I still don't really know what bluefish is. I also came to realise that Legal Seafood expanded and went from being a Boston institution to being just another chain restaurant. How disappointing.
I will share one more memory and then I will tell you the recipe. I remember going to eat at Legal Seafood on New Years Eve*, probably in 1984. My sister and I were wearing our new dresses that our mother had just made and given us for Christmas, which were a cream satin top with a gold lamé bubble skirt. They were pretty awesome. I wish I had a photo, because if I did, I would soooo post it right here.

Spice Rub
2 tbs sweet paprika
2 tbs salt
2 tbs garlic powder
1 tbs black pepper
1 tbs onion powder
1 tbs cayenne
1 tbs dried thyme
1 tbs dried oregano

Mix all ingredients together. This will make quite a lot, but store it in a jar and it will keep for ages.

Rub a bit of oil on your fish and coat them with the spice rub. I would suggest a firm fish - I think it goes especially well with tuna steaks. I suggest about a teaspoon of spice per side.
This is best cooked on a barbeque, as it can smoke a bit. Heat your BBQ to a medium high heat, and cook you fish for a few minutes each side until they are done to your liking.
Serve with lemon wedges, baked potatoes, corn on the cob, and salad.

*I have been informed by my parents that it was not New Years Eve but Christmas Eve, and more importantly that MY MOTHER HAS THE BUBBLE DRESS IN HER POSSESSION. I will post a photo at the nearest opportunity.