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Recipes
Mexican Red Tomato Rice
Mexican Red Tomato Rice
Mexican Red Tomato Rice
photo credit: Ev Thomas
This recipe for
Mexican Red Tomato Rice
is by Rick Bayless and was designed to prepare on an outdoor grill. You can also prepare it in your kitchen. Simply char the tomatoes in the oven or on a
stove top grill
if you have one. Roasted tomatoes add nice rich, smoky flavor.
Recipe By:
Rick Bayless - Weber-Stephen Products Co
Prep
30 min
|
Total
1hr 0min
|
Serves
6 - 8
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Mexican Beans and Rice
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Ingredients
1
(15-oz.)
can whole tomatoes, drained
1/2
small
white onion, roughly chopped
2
garlic
cloves, halved
1-3/4
cups
chicken broth or water
Salt
1-1/2
tablespoons
olive oil
4
whole
tomatoes, unpeeled
1-1/2
cups
rice (medium-grain)
2
carrots
scraped, chopped into 1/4-inch pieces
3
serrano
chilies or 2 jalapenos, slit lengthwise nearly end to end
1/4
cup
chopped fresh parsley
1/2
of
a 10-oz. box frozen peas
Instructions
In blender or food processor, combine canned tomatoes with onion and garlic. You may add tomato juices to the measure of chicken broth or water. Blend tomatoes smooth to equal a generous 1 cup. Heat broth or water until steaming; season with salt. Lightly oil tomatoes. Grill the tomatoes to char their skins. When cool, remove most of the peel and roughly chop; set aside.
In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly during a cooking period of 5 minutes. If some rice kernels start to brown, that's fine. Add tomato mixture and carrots. Stir a couple times, then let cook until reduced and somewhat dry-looking, 3 minutes.
Add the warm broth or water, the chilies and parsley; stir thoroughly and scrape down any rice kernels clinging to the side of the pan. Cover pan with lid and place on a range burner, or if pan is appropriate, place on cooking grate of charcoal or gas grill (indirect, medium heat).
Cook for 15 minutes or until almost all liquid is absorbed. Add peas and grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional minutes.
Gently fluff the rice with a fork when done. Remove the chilies or pull out and use to decorate the top of the rice, and serve.
Recipes from Chicago chef Rick Bayless for Weber-Stephen Products Co.
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