Eva's Kitchen - Eva Longoria Parker [32]
5. Spray one side of 2 sheets of aluminum foil with cooking spray and place them oiled-side down over the pans. Bake for 30 minutes, until hot and bubbling around the edges. Serve hot.
delectable sides
Perhaps because of the seemingly endless abundance of fresh food my aunts and mother produced when I was a child, I love the sight of a table full of many dishes and different flavors. I think the bounty of this chapter reflects that. Yes, these are my favorite side dishes, but many can easily be served as the main course, and a collection of any of them will make a festive and delectable meal.
This chapter is also a reflection of my own culinary journey. Here you’ll find iconic recipes such as Refried Beans, a staple in every Mexican household, and Mexican Rice, the dish I knew I had to master if I wanted to earn my place as an equal among my aunts in the kitchen. And of course there are Borracho Beans, which seemed always to be simmering on someone’s stove.
Among these are some dishes born of necessity. There are many vegetables I ate so much of as a child I swore I’d never have another. Then I grew up and created recipes like Parmesan Summer Squash and Garlic Green Beans, two examples of easy ways to fall in love again with very familiar ingredients.
broccoli and rice casserole
mexican rice
white rice
black beans
borracho beans
refried beans
baked goat cheese rigatoni
sopa de fideo
lemon fettuccine
tomato-basil spaghetti
spicy roasted brussels sprouts
garlic green beans
brazilian leeks
broiled asparagus
parmesan summer squash
portobello mushrooms
garlic mashed potatoes
veracruz corn
fried plantains
eggplant parmesan
broccoli and rice casserole
This side dish is as easy to put together as it is tasty; my mom made it for us at least once a week. It packs lots of nutrition and flavor into a single dish, it is a very successful way to get kids to eat broccoli, and it is great to eat with so many things. Try it with Tilapia with Citrus-Garlic Sauce, Lemon Fried Chicken, or Meat Loaf. Any amount of butter works here. I tend to use a lot, but feel free to use less.
MAKES 6 TO 8 SERVINGS
8 tablespoons (1 stick) unsalted butter, plus more for the baking dish, or as desired
3 cups broccoli florets or 1 10-ounce package frozen, chopped broccoli
1 cup uncooked long grain white rice
1 10.5-ounce can cream of mushroom soup
1 cup chopped celery
¼ cup chopped onion
1. Preheat the oven to 350°F. Generously butter a 2-quart baking dish and set aside.
2. If using fresh broccoli, place a steamer insert in a lidded saucepan or skillet and add about 2 inches of water to the pan; the water should not come over the holes of the steamer. Place the broccoli in the steamer basket and cover the pan. Bring the water to a boil over high heat. Steam until the broccoli is bright green and tender when pierced with a sharp knife but still crisp, about 5 minutes. If using frozen broccoli, cook it according to package directions.
3. Cook the rice according to package directions. Transfer the cooked broccoli and rice to one large mixing bowl. Add the mushroom soup, celery, and onion and stir until well combined.
4. Transfer to the buttered dish. Dot the top with as much butter as desired and use a fork to gently toss the mixture to barely incorporate the butter. Bake for 30 minutes. Let stand 5 minutes before serving.
mexican rice
Also known as Spanish rice, Mexican Rice is very difficult to make well. Once you add the tomato sauce and water, you can’t really touch it or you’ll ruin the texture. The hard part is knowing how much spice to add, because the rice won’t properly absorb any seasoning