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Red Rice Recipe

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You could also call this recipe “Mexican Rice” with its spicy blend of ingredients that enhance ordinary white rice, transforming it into an irresistible side dish.

Directions

Cut tomatoes in half. Place slices on grill pan on stove top, skin side down, over medium heat.
Sprinkle tops with olive oil. Grill until tomatoes start to sizzle and skins brown.
Turn over and grill 2-3 minutes more.
Transfer tomatoes to food processor along with cilantro, and purée. Set aside.
In large saucepan, combine the water, puréed tomato mixture, garlic and chipotle purée and salt. Bring to low boil.
In another large saucepan, over medium high heat, heat the 1/3 cup olive oil (or canola). When very hot, but not smoking, add dry rice and chopped onion. Sauté until most of the rice starts turning brown, about 7-10 minutes, stirring often.
Add the tomato mixture from the other skillet and simmer 15 minutes, uncovered. This allows liquid to be absorbed. Stir occasionally.
Remove from heat, cover and let stand for 15-20 minutes, stirring occasionally.
Check for doneness by tasting after 15 minutes. When rice is cooked through, keep warm until ready to serve.
Great with salsa chicken, enchiladas, and tacos.

*Note: For chipotle purée, take canned chipotle in adobo sauce and purée in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container.

Container: large grill pan, food processor

Prep Time: 20 minutes

Cook Time: 30 minutes

Serving Description: Makes 4 cups

Ingredients

-		8 Roma tomatoes
-		1 tablespoon cilantro - chopped
-		2 cups water
-		1 clove garlic - chopped
-		2 teaspoons chipotle purée*
-		2 teaspoons salt
-		1/3 cup olive oil (or canola oil)
-		2 cups white rice - uncooked
-		1/2 onion - chopped

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