Mexican Red Rice
1 (14.5 ounce) can petite diced tomatoes, drained
1 medium white onion, peeled and quartered
3 jalapeno chiles, ribs and seeds removed, minced
2 cups long-grain white rice
3 Tablespoons canola oil
4 garlic cloves, minced
2 cups low-sodium chicken broth
1 Tablespoon tomato paste
1 1/2 teaspoons kosher salt
1/2 cup minced fresh cilantro leaves
1 to 2 limes, cut into wedges for serving
Adjust oven rack to middle position. Preheat the oven to 350° F.
Process tomatoes and onion in the bowl of a food processor until smooth, about 15 seconds, scraping down the sides of the bowl if necessary. Transfer mixture to a liquid measuring cup; you should have 2 cups. If necessary, spoon off excess so that the volume equals 2 cups.
Place rice in a large fine-mesh sieve and rinse under cold running water until water runs clear, about 1 minute. Shake rice vigorously in sieve to remove excess water.
In a large heavy-bottomed saucepan with a tight fitting lid, heat the oil over medium-high heat. Add the rice and fry, stirring frequently, until rice is light golden and translucent, about 6 minutes. Reduce the heat to medium and add garlic and half of the minced jalapenos; cook stirring constantly until fragrant, about 30 seconds. Stir in the tomato and onion puree, chicken broth, tomato paste, and salt, stirring until thoroughly combined. Increase the heat to medium-high and bring to a boil. Cover the pan, reduce the heat to a low simmer, and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat, uncover, and fluff the rice with a fork. Cover and let rest for 10 minutes.
Stir in the cilantro and remaining jalapenos to taste. Serve immediately, passing lime wedges separately. Enjoy!
Printed from thegalleygourmet.net