Roasted Calabaza and Elote with Mexican herb rice

Roasted Calabaza and Elote with Mexican herb rice

Ingredients for Calabaza: Corn on the cob (4) Zuchinni or squash (5 depending on size) Onion (1 large or 2 medium) Fresh Garlic Poblano pepper (1 large) Olive Oil fresh lime juice 1 can of crushed tomatoes Cumin Chili Powder Cilantro Salt/Pepper Ingredients for Fresh Herb Mexican Rice 1 cup of rice 2 cups of veggie stock 1/4 cup of crushed tomatoes 1/2 cup minced onion 2 tablespoons minced garlic 1 cup fresh cilantro 1 tspoon of fresh oregano, or rosemary salt/pepper Cumin I posted this photo on facebook and received some messages wanting the recipe. Calabaza is one of my favorite dishes, traditionally it's cooked with chicken on the bone, however it's just as delicious without it and you don't miss the chicken at all, in fact I serve this dish with avocado, so it's a very satissfying meal even for meat lovers alike. I recommend toasting all of the spices, it just adds a nuttiness and brings out the true flavor of the spice - even black pepper, I enjoy toasting fresh ground black pepper and not just "throwing it into a dish". I am not a vegetarian, but I do eat vegetarian meals at least 4 days during the week and promote healthy living. Calabaza: First off, this recipe of Calabaza is all vegetarian, I start off my choosing vegetables: Calabaza (which is zuchinni), I also use corn on the cob, yellow squash, yellow onion, poblano pepper and garlic, and place all the veggies (minus the corn) on a baking sheet, drizzle with olive oil, salt, pepper, 1 teaspoon of cumin, and roast in a 350 degree oven for about 10 minutes. While the veggies are roasting, I clean the corn, and cut it from the cob, and toss it in olive oil, salt, pepper, lemon juice, 2 teaspoons of chili powder, and about 4 cloves of fresh minced garlic, and cook it in a heated pan until just tender, then add the roasted veggies and pour in a can of crushed tomatoes, then simmer for 10 minutes until tender with adding the cilanto, last for garnish Herb Rice: heat 1 tablespoon of olive oil in a pan, add onion, garlic and rice - cook until light brown. Next, add cumin, oregano and crushed tomatoes, salt and pepper. Last, add the cilantro bring to a boil, cover and lower heat then cook for 14 minutes. Serve entire meal with fresh avocado slices and corn tortillas! YUM :) I hope you enjoy this recipe.