cotija which I had been playing around with. This is a hard Mexican cheese that is slightly salty and crumbly. I see it all over the place on top of corn on the cob (elote) and on a lot of tacos and even refried beans.
After making this dish with perfectly ripe Purple Cherokee tomatoes, I wonder why we ever had this in the winter when you have to make due with frozen spinach and flavorless, mealy tomatoes because neither are in season. The festive colors are no substitute for the festive flavors of the season.
Ingredients (for 4 servings):
- 4 ripe tomatoes (I love Purple Cherokee, but any large tomato will work well)
- 1 bunch red chard, sliced into strips (or rainbow or spinach, whatever looks best at the market)
- 2 jalapeno peppers, minced
- 2 baby leeks, sliced
- 4 cloves garlic, minced
- 2 T extra virgin olive oil
- 1/4 C dry brown rice, cooked
- 2 oz cotija cheese
Cook the rice. When it's almost done, start heating the oven to 375. Saute the chard, jalapenos, leeks, and garlic over medium high heat. This may take a while to get it nice and tender. While it's cooking, you can scoop out the tomatoes.