 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
A recreation of Rio Bravo's recipe. Ingredients:
6 beefsteak tomatoes or 6 plum tomatoes |
1 tablespoon chopped fresh cilantro |
1/3 cup canola oil |
2 cups long-grain white rice |
1/2 cup chopped yellow onion |
2 cups water |
1 teaspoon chopped garlic |
2 teaspoons pureed chipotle chiles (see note last instruction below) |
2 teaspoons salt |
Directions:
1. Place a heavy skillet over high heat; add whole tomatoes and cook until skins char and split and tomatoes become aromatic. Transfer tomatoes to a blender or food processor and puree. Stir in cilantro and set aside. (You should have at least 4 1/2 cups.).
2. In a large saucepan over high heat, heat oil to just below the smoking point; stir in rice and onion. Saute until most of the rice grains have turned a bright white or started to brown, 6 to 9 minutes. (Reduce heat slightly if rice is browning too quickly.).
3. Meanwhile, in a medium saucepan, stir together water, garlic, chipotle puree, salt and the tomato puree. Bring to a boil.
4. Stir tomato mixture into rice, reduce heat and simmer 15 minutes. Remove pan from heat, cover and let stand until tender, 20 to 30 minutes, stirring every 10 minutes.
5. Note: Empty a can of chipotle peppers in adobo sauce into a blender or food processor and pulse until pureed. Freeze the unused portion for later use in salsa, sauces or queso dip, or use to season soups, stews or chili.
|
|