Classic Red Rice

12 ingredients
10 steps

Ingredients

  • 1 14 1/2-ounce can peeled whole tomatoes in juice, drained
  • 3 tablespoons chopped white onion
  • 2 small garlic cloves, peeled
  • 1/4 cup corn oil
  • 1 cup medium-grain white rice
  • 1 cup hot water
  • 1 medium carrot, peeled, cut into 1/3-inch pieces
  • 1/3 cup shelled fresh peas or frozen
  • 1/3 cup fresh corn kernels or frozen
  • 6 fresh cilantro sprigs, tied together with kitchen twine
  • 2 to 3 serrano chiles , halved lengthwise
  • 1 teaspoon salt

Directions

  1. 1
    Puree tomatoes, onion, and garlic in blender until smooth.
  2. 2
    Heat oil in heavy medium saucepan over medium-high heat.
  3. 3
    Add rice; stir until rice is pale golden, about 1 minute.
  4. 4
    Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt.
  5. 5
    Bring to boil.
  6. 6
    Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes.
  7. 7
    Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer.
  8. 8
    Remove from heat, cover, and let stand 5 minutes.
  9. 9
    Discard cilantro and chiles.
  10. 10
    Fluff rice with fork.

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