Mexican Red Rice

Directions

1. 1
   Wash the rice thoroughly under cold running water until water runs clear; let drain in sieve for 10 minutes.
2. 2
   (I have often skipped or skimped on this step, and the result is a stickier rice, which we kind of prefer, but whatever works best for you.
3. 3
   ).
4. 4
   In the meantime, grill the tomatoes, onion, pepper, and garlic on a grill or gas flame, or dry-fry in a large cast iron skillet.
5. 5
   If grilling or cooking over gas flame, use tongs to turn the vegetables frequently so that all surfaces are exposed to the heat.
6. 6
   If using a skillet, place all the vegetables in HOT skillet and turn with tongs to scorch all sides until blackened.
7. 7
   (I prefer to blacken in a cast iron skillet.
8. 8
   ).
9. 9
   Transfer vegetables to food processor or blender; process until it becomes a smooth puree.
10. 10
    Transfer to a large measuring cup; you should have about 2 cups of puree.
11. 11
    If you have less than 2 cups, add additional water or stock to make it 2 cups; set aside.
12. 12
    *
13. 13
    Heat oil over high heat in a heavy medium pot with a tight-fitting lid; lower the heat to medium-high and add rice.
14. 14
    Stir well to coat rice with oil, then cook, stirring occasionally, until the rice is a light golden brown, 10-12 minutes.
15. 15
    Meanwhile, place the stock or water in a pot; bring to a boil and reduce heat to maintain a bare simmer.
16. 16
    When the rice is golden, add the vegetable puree and stir as it comes to a boil.
17. 17
    Add the hot stock or water and stir gently as the mixture comes to a vigorous boil.
18. 18
    Let boil for 4-5 minutes, stirring gently once or twice, then add salt and optional carrot or corn; stir well, cover, and lower heat to medium-low.
19. 19
    Simmer, covered, for 10 minutes; remove from heat and let stand, covered, for 15-20 minutes.
20. 20
    Use a wooden spoon to stir of turn the rice, then transfer to a platter, and serve, garnished if you wish.
21. 21
    Serves 4 as a main dish or 6 as a side dish.
22. 22
    *I often double the vegetable puree part and set aside half to use as a salsa, I just dont process it as smoothly, instead I keep it just slightly chunkier.
23. 23
    It makes a DIVINE homemade salsa!