Tejano Red Rice

Ingredients

• 1 lb. ripe tomatoes, quartered, or 1 (14½-oz.) can tomato puree
• ⅓ cup coarsely chopped white onion
• 2 garlic cloves
• 1 tsp. kosher or coarse sea salt, or to taste
• 1 tsp. ground cumin
• 2⅔ to 3 cups chicken or vegetable broth, homemade or store-bought
• 3 Tbsp. vegetable oil
• 2 cups uncooked long-grain white rice
• ¾ cup diced carrot (optional)
• ½ cup fresh or frozen green peas (optional)
• ½ cup fresh or frozen corn kernels (optional)
• 1. Puree tomatoes with onion, garlic, salt, and cumin in a blender or food processor until completely smooth. Pour tomato mixture into a large liquid measuring cup; note the amount, and reserve. Pour enough broth into another liquid measuring cup to make 4 cups total liquid (tomato puree and broth). Keep the tomato puree and broth separate, because you will add the puree first.

Instructions

1. 1Warm the vegetable oil in a medium saucepan over medium-high heat. Stir in the uncooked rice and cook for 3 to 4 minutes, stirring frequently, until the grains turn a milky white color.
2. 2Pour the prepared tomato puree into the saucepan. Cook and stir gently for about 3 minutes until the puree deepens in color, thickens, and absorbs into the rice.
3. 3Pour in the broth and stir well. Mix in the diced carrots, green peas, and corn kernels if you are using them. Bring the liquid to a rolling boil, then cover the pan and lower the heat.
4. 4Simmer for about 15 minutes until the rice is tender and most of the liquid is absorbed, leaving just a little moisture in the pan.
5. 5Check the rice for tenderness. Pour in 1 to 2 tablespoons of water, cover the pan, and cook for another 2 minutes if the grains are still firm but the liquid is gone.
6. 6Take the pan off the heat and leave it covered for at least 5 minutes. Fluff the cooked rice with a fork, garnish with fresh cilantro, and serve.

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