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Red Tomato Rice

Comforting Mexican-style red rice with tomato, onion, garlic, and fresh green chile.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 15-oz can diced tomatoes preferably fire-roasted, lightly drained; or 12 oz very ripe tomatoes, cored and roughly chopped
  • 1/2 small white onion roughly chopped
  • 2 cloves garlic peeled and halved
  • 1 1/2 tbsp vegetable oil
  • 1 1/2 cups white rice preferably medium-grain
  • 1 3/4 cups chicken broth or water
  • Fresh hot green chile to taste about 3 serranos or 2 jalapenos, each slit down the length
  • 1/4 cup fresh parsley coarsely chopped
  • Salt

Method
 

  1. Make the tomato flavoring: in a blender or food processor, combine the tomatoes with the onion and garlic and blend to a smooth puree.
  2. Fry the raw rice: in a medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium. Add the rice and stir frequently until the kernels turn from translucent to milky white, 5 to 6 minutes (some browning is fine). Add the tomato puree, stir, and cook until reduced and somewhat dry-looking, 2 to 3 minutes.
  3. Simmer the rice: add the broth or water and bring to a full boil. Add the chiles, parsley, and salt (about 3/4 teaspoon with lightly salted broth, 1 1/2 teaspoons with unsalted broth or water). Stir, scraping down the sides. Cover and cook over lowest heat 20 minutes, until the rice is tender.
  4. Fluff gently with a fork to release the steam, re-cover, and let stand a few minutes. Remove the chiles if you like, or pull them out to decorate the top.