04 November 2006

Mexican Red Rice

2 cups rice
2 large tomatoes
1 onion, cut into quarters
2 cloves garlic
3 T oil
3 c chicken broth
2 tsp salt
Corn from one ear

Grill the tomatoes and onion over high heat till blackened all over, blend. Add water if needed to get two cups of puree. Set aside. Heat the oil in a medium pot over high heat, then lower to medium high and cook the rice in the oil till golden. In a separate pot, bring the chicken broth to a boil. When the rice is golden, add the puree and stir, then add the hot broth and stir. Let boil 4-5 minutes, stirring once or twice, then add the salt and corn. Cover and lower the heat and simmer 10 minutes. Remove from heat and let stand for 15-20 minutes before serving. This is from Seductions of Rice by Jeffrey Alford and Naomi Duguid.

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