Red Tomato Rice

By LaLaCooks

Rick Bayless, Mexico, One Plate At A Time

Ingredients

• 12 ounces (2 medium-small round or 4 to 6 plum) very ripe tomatoes, cored and roughly chopped or one 15-ounce good-quality whole tomatoes in juice, drained
• 1/2 small white onion, roughly chopped
• 2 garlic cloves, peeled and halved
• 1 3/4 cups chicken broth or water
• Salt
• 1 1/2 tablespoons vegetable oi
• 1 1/1 cups white rice, preferably medium-grain
• 2 medium carrots, peeled and chopped into 1/4-inch cubes
• Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapenos), a slit cut down the length of each one
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• 1 1/2 cups defrosted frozen peas or coked fresh peas (tender, tiny ones will need to simmer as little as 4 minutes, larger ones as much as 15)

Details

Servings 6

Preparation

Step 1

The Tomato Flavoring and Broth: In a blender or food processor, combine the tomatoes (raw or drained canned) with the onion and garlic. Blend to a smooth puree; you should have 1 generous cup.
In a small sauce pan or in a microwave owen, heat the broth or water until steaming; stir in about 3/4 teaspoon salt if using lightly slated broth, 1 1/2 teaspoons if using unsalted broth or water. Cover and keep warm.
Frying the Raw Rice: In a medium (3 quart) saucepan (one that's about 8 inches in diameter is perfect for even cooking) with a tight-fitting lid, heat the oil over medium. When hot, add the raw rice and stir regularly until the grains have turned from translucent to milky-white, 5 to 6 minutes - it is fine if some of the grains begin to brown. Add the tomato mixture and carrots and stir around a couple of time, then let cook until any liquid is reduced and the mixture is somewhat dry-lookig, 2 to 3 minutes.
3. Simmering the Rice: Add the warm broth or water, chiles and parsley, stir thoroughly and scrape down any rice grains clinging to the side of the pan. cover and cook over the lowest heat for 15 minutes - the temperature should be low enough that only the slightest hint of steam escapes from the lid.
Remove the pan from the heat, uncover it and quickly distribute the peas over the rice. Re-cover and let stand for 5 minutes. Uncover and test a grain of rice; if it's still a little hard, re-cover the pan and set over low heat for about 5 minutes; if the rice has absorbed all the liquid (and is completely dry), sprinkle on 2 tablespoons of water before returning it to the heat.
As soon as it is done, gently fluff the rice to release the steam and stop the cooking, then turn it into a warm bowl - and it's ready to serve. You can remove and discard the chiles if yo wish, or pull them out to use as decoration on top of the rice.

Working Ahead: This preparation actually works very well when cooked ahead and reheated. Make the recipe as directed, but don't add the peas. When the rice is cooked, turn it out onto a baking sheet in a shallow later to cool; refrigerate, covered, for up to 3 days. When ready to serve, mix in the cooked or defrosted frozen peas and reheat in a microwave oven or a steamer. Or reheat on a baking sheet, covered with foil, in a 325 degree oven until heated through, about 15 minutes.