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Tejano Red Rice

Ingredients

  • 1 pound ripe tomatoes, quartered, or 1 (14.5 ounce) can tomato puree
  • 1/3 cup coarsley chopped white onion
  • 2 garlic cloves
  • 1 teaspoon Kosher or coarse sea salt, or to taste
  • 1 teaspoon ground cumin
  • 2 2/3 - 3 cups chicken or vegetable broth, homemade or store-bought
  • 3 tablespoons vegetable oil
  • 2 cups uncooked long-grain white rice
  • 3/4 cup diced carrots (optional)
  • 1/2 cup fresh or frozen green peas (optional)
  • 1/2 cup fresh or frozen corn kernels (optional)

Cooking Instructions

Step 1: Puree tomatoes with onion, garlic, salt, and cumin in a blender or food processor until completely smooth.  Pour tomato mixture into a large liquid measuring cup; note the amount, and reserve.  Pour enough broth into another liquid measuring cup to make 4 cups total liquid (tomato puree and broth).  You’ll want to keep the tomato puree and broth separate, since you’ll add the puree first.

Step 2: Heat oil in a medium saucepan over medium-high until hot but not smoking.  Add rice; cook, stirring often, until rice becomes milky white, 3 to 4 minutes.  Pour in tomato puree, and cook, stirring gently, until puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.

Step 3: Stir in broth and, if desired, add carrots, peas, and corn.  Bring to a rolling boil; cover, and reduce heat to low.  Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes.  Rice should be cooked and tender.  (If rice is not tender but all liquid has been absorbed, add 1 to 2 tablespoons water, cover, and cook 2 more minutes.)  Remove from heat, and let stand, covered, at least 5 minutes.  Fluff rice with a fork, and serve.

Enjoy this delicious side of rice from Southern Living!