Mexican Red Rice

Red Tomato Rice w/Chile

I can never make this adhoc. The recipe must be followed for soft, fluffy rice.

• Total time: 35 minutes
• Serves: 6 to 8

INGREDIENTS

12 oz (2 medium-small round or 4-6 plum) very ripe tomatoes
  cored and roughly chopped
  OR one 15 oz can good-quality whole tomatoes in juice, drained
½ small white onion
2 garlic gloves, peeled and halved
1 3/4 cup chicken broth
Salt
1½ tablespoon vegetable oil
1½ cup white rice, medium-grain
2 medium carrots, peeled, chopped into 1/4 inch cubes
Fresh hot green chiles (3 serrano or 2 jalapeño),
  slit down the middle of each
1/4 cup coarsely chopped fresh flat-leaf parsley
1½ cup defrosted frozen peas or cooked fresh

PREPARATION

1. In blender, combine tomatoes, onion, garlic. Blend into smooth puree; you should have 1 generous cup
2. In small saucepan or microwave oven, heat broth until steaming. Cover and keep warm
3. Fry the raw rice. In medium saucepan, heat the oil over medium. When hot, add raw rice and stir regularly until grains have turned milky white, 5-6 mins.
   Add tomato mixture and carrots and stir. Let cook until any liquid is reduced and mixture looks somewhat dry (2-3 mins).
4. Simmer the rice. Add warm broth, chiles and parsley, stir and cook over lowest heat for 15 minutes. Temp should be low enough to allow for slight hint of steam to escape. Remove pan from heat, uncover and quickly distribute peas.
   Re-cover and let stand for 5 mins. Uncover and taste. If still slightly hard, re-cover and set over low heat for 5 mins. If completely dry, sprinkle 2 tbl water before returning to heat.
   As soon as it’s done, gently fluff to release steam and stop cooking. Discard chiles, or use as decoration atop bowl.

• Rick Bayless Mexico One plate at a time