Nopal with Mexican Rice Recipe
by Zia ~ August 24th, 2005. Filed under: Ephemera, House.On Saturday, I bought nopal (cactus) on a whim. I had no idea how to cook it, but thought it would be interesting to try–or at least to think about trying. Knowing me, I would have left it to rot in the bowels of the fruit bowl. Maribel to the rescue! She came over to clean today and was duly impressed with my Mexican culinary skills.
Until I asked her how to cook it.
Whereupon she went into a frenzy and cooked it for me. I love this woman!
The Nopal
Peel the prickly stuff off the nopal and dice it. Boil, with a quarter of an onion and salt, until the water looks gelatinous and the color has faded a bit. Then drain, toss the onion, and add chopped cilantro, tomato, and garlic.
The Mexican Rice
Blend the bejeezus out of half a tomato, garlic, onion and water. Fry white rice in oil. When it turns a golden color, add the above mixture. Continue to add water as needed.
It’s really delish. She also made salsa to go with it: Boil tomato, whole jalapenos, onion for about 20 minutes. Drain and blend.
And I’ve been given a shopping list for next time. On the menu? Chicken mole.