SAVORY

Chef Marcela Valladolid made this flavorful rice for Team Cherry Bombe during a trip to Lundberg Family Farms in Richvale, California. Chef Marcela incorporates several ingredients that take this dish to the next level—fried onions, pistachios, dried apricots, and lots of fresh herbs. She also loves cooking the rice with morita chiles, which are dried, smoked jalapeño peppers that give off sweet and savory notes. This dish can be served warm or at room temperature and is extra tasty with salsa macha on the side.

Photo by Pauline Chatelan

COOK THE RICE

Heat a heavy-bottomed medium saucepan over high heat and add the olive oil. Add the chiles and shallot and sauté for 1 minute. Then add the rice and sauté another 3 to 4 minutes. Add the broth and salt and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.

FRY THE ONIONS

In a skillet, pour enough avocado oil to shallow fry the onions. Heat the oil to 350°F. In a bowl, mix the onions and flour together. Then fry the onions until golden brown, about 6 to 8 minutes. Transfer them to a paper towel–lined plate. While they’re still hot, toss them with the sugar and a pinch of salt. Set aside.

TO ASSEMBLE

Pour the rice into a large serving bowl. Add the fried onions, reserving some for garnish. Mix in all the remaining ingredients. (Save some of the herbs for garnish, as well.) Season with salt and pepper to taste. Serve warm with salsa macha, if desired.