Mexican Red Rice

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 cups rice, medium or 2 cups long grain
• 2 large tomatoes, quartered
• 1 medium onion, quartered
• 2 medium serrano peppers (halved and seeded) or 2 medium jalapeno peppers (halved and seeded)
• 2 garlic cloves
• 3 tablespoons vegetable oil
• 3 cups unsalted chicken stock, vegetable stock or 3 cups water
• 2 teaspoons salt
• 1 medium carrots (diced) (optional) or 1 ear of corn (shaved) (optional)
• 1/2 cup fresh cilantro (optional) or 1/2 cup fresh parsley leaves (optional)

Recipe

• 1 wash the rice thoroughly under cold running water until water runs clear; let drain in sieve for 10 minutes. (i have often skipped or skimped on this step, and the result is a “stickierâ€? rice, which we kind of prefer, but whatever works best for you.).
• 2 in the meantime, grill the tomatoes, onion, pepper, and garlic on a grill or gas flame, or dry-fry in a large cast iron skillet. if grilling or cooking over gas flame, use tongs to turn the vegetables frequently so that all surfaces are exposed to the heat. if using a skillet, place all the vegetables in hot skillet and turn with tongs to scorch all sides until blackened. (i prefer to blacken in a cast iron skillet.).
• 3 transfer vegetables to food processor or blender; process until it becomes a smooth puree. transfer to a large measuring cup; you should have about 2 cups of puree. if you have less than 2 cups, add additional water or stock to make it 2 cups; set aside.*
• 4 heat oil over high heat in a heavy medium pot with a tight-fitting lid; lower the heat to medium-high and add rice. stir well to coat rice with oil, then cook, stirring occasionally, until the rice is a light golden brown, 10-12 minutes.
• 5 meanwhile, place the stock or water in a pot; bring to a boil and reduce heat to maintain a bare simmer.
• 6 when the rice is golden, add the vegetable puree and stir as it comes to a boil. add the hot stock or water and stir gently as the mixture comes to a vigorous boil. let boil for 4-5 minutes, stirring gently once or twice, then add salt and optional carrot or corn; stir well, cover, and lower heat to medium-low. simmer, covered, for 10 minutes; remove from heat and let stand, covered, for 15-20 minutes.
• 7 use a wooden spoon to stir of turn the rice, then transfer to a platter, and serve, garnished if you wish. serves 4 as a main dish or 6 as a side dish.
• 8 *i often double the vegetable puree part and set aside half to use as a salsa, i just don’t process it as smoothly, instead i keep it just slightly chunkier. it makes a divine homemade salsa!