Red Rice
Merely calling this dish red rice doesn’t do it justice as far as all the flavor it possesses. With a combination of fresh vegetables cooked down into white rice, it’s easy to create a tomato-y, delicious side dish for your next Mexican food entree.
Ingredients
- 1 pound ripe tomatoes quartered
- 1 small white onion chopped
- 6 cloves garlic
- 1 teaspoon salt
- 3 cups chicken or vegetable broth
- 3 tablespoons canola or vegetable oil
- 2 cups white rice
- 4 sprigs fresh Italian parsley chopped
- 2-3 tablespoons pickled jalapeno slices
- 3/4 cup carrots diced (fresh or frozen)
- 1/2 cup peas fresh or frozen
- 1/2 cup corn fresh or frozen
Instructions
- Add the tomatoes, onion, garlic and salt to a food processor or blender, and blend it until the mixture is smooth.
- Pour the mixture through a fine mesh strainer into a large liquid measuring cup.
- Look at how much liquid is in the cup, and then measure out enough chicken broth in a separate measuring cup so that you’ll have four cups of total liquid. (Don’t mix them together yet.)
- Heat the oil in a medium-sized pot over medium-high heat. Add the rice, and stir regularly, cooking for three or four minutes until the rice is a milky color. Pour in the reserved tomato mixture, and continue to stirring regularly, letting the rice absorb most of the liquid. This will take another three or four minutes.
- Stir in the chicken broth, parsley, jalapenos, carrots, peas and corn, and stir to combine.
- Cover the pot and cook for 15 minutes or until the rice is cooked through. (If it isn’t cooked through and there is no more liquid in the pot, add a few tablespoons of water, cover and let it cook for another three minutes or so.) Fluff with a fork, and serve.