RICE RED

By gaster16

Ingredients

• 1-14 -1/2 oz. 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 springs, tied together with kitchen twine
• 2-3 serrano chilies, halved lengthwise
• 1 teaspoon salt

Preparation

Step 1

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