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.
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Servings: Makes 4 cups
  • 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
Container: large grill pan, food processor
20 mins
30 mins
50 mins
  • 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.
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