Smoked Spanish Paprika Rice with Moroccan Cured Olives
6–8 cups of water
1½ cups long grain brown jasmine rice
Juice of 1 lemon or lime
3 tablespoons diced oil cured black olives
1 tablespoon smoked Spanish paprika
¼ teaspoon ground cumin
¼ teaspoon salt
1 teaspoon olive oil
½ teaspoon black sesame seeds (optional)
Arroz con Canela y Chile Cascabel
(“Rice with Cinnamon and Cascabel Chili”)
1 cup rice
1 cups water
1 teaspoon lemon zest (grated lemon rind)
¼ teaspoon salt
1–2 cascabel pepper
2 cups coconut milk (or soy creamer)
2 cinnamon sticks
1 vanilla bean (or 1 teaspoon vanilla extract)
1 tablespoon agave nectar (or sweetener of choice)
¼ cup raisins (optional)
