Rio Grande Valley Pink Grapefruit Pie Food

TEX-MEX RICE FROM THE RIO GRANDE VALLEY

Steps:

• Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
• While the rice is soaking, cut up the vegetables, and grind the cumin.
• Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
• While the rice is draining, heat oil in a skillet on medium heat.
• Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
• Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
• Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
• Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

PINK GRAPEFRUIT FROSé

Steps:

• In a small saucepan, heat the sugar and water over high heat until the sugar completely dissolved. Remove from heat and let cool completely.
• With a microplane, zest 1 grapefruit over an 9 x 13 x 2-inch rectangular glass or ceramic baking dish (do not use metal one to avoid reaction with the citrus). Stir in the grapefruit juice, Rosé Champagne, the cooled syrup, and fleur de sel.
• Cover and carefully transfer the dish on a leveled surface in the freezer and freeze for one hour. With a large dinner fork, rake the mixture until loosen and return it to the freezer.
• Continue to rake the mixture every 30 minutes or until it's firm and granular.
• Spoon Frosé into stemmed glasses, garnish with fresh mint leaves, and serve immediately. Enjoy!

GRAPEFRUIT PIE

Steps:

• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
• Add strawberry gelatin and stir to dissolve.
• Let cool, and add grapefruit sections.
• Pour mixture into baked pie shell and chill until firm, about 2 hours.
• Top with whipped cream and serve.