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Rice: Mexican Red Rice




Source of Recipe


Karla


List of Ingredients




1/2 cup canned tomatoes with their juice
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 cup regular long-grain rice
1 garlic clove, finely chopped
1 cup chicken broth
1 cup water
1/4 teaspoon salt
1/2 cup frozen peas (optional)
1/4 cup chopped fresh cilantro


Recipe



In blender or in food processor with knife blade attached, puree tomatoes with their juice until smooth. In non-reactive 3-quart saucepan, heat oil over medium heat. Add onion and cook until tender, about 5 minutes. Add rice; cook, stirring occasionally, until onion is lightly browned, about 5 minutes longer. Stir in garlic and cook 30 seconds. Add pureed tomatoes; cook, stirring frequently, until almost all liquid has been absorbed.

Stir in broth, water, and salt; heat to boiling. Reduce heat; cover and simmer, without stirring or lifting lid, 15 minutes. Stir in frozen peas, if using. Cook 5 minutes longer. Remove from heat and let stand 5 minutes. Fluff rice gently with fork and sprinkle with cilantro.