Rio Bravo Red Rice Autentico

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"This rice is very, very good. It's one of my favorite Spanish/Mexican rices that I've had. The Chipotle Puree recipe is incorporated into this rice and is a must in making this dish authentic and successful. I store the puree in the freezer and add it to dishes as I need it."

Original recipe yields 6 servings
OK
  • FOR CHIPOTLE PUREE

Nutritional

  • Serving Size: 1 (316 g)
  • Calories 340.5
  • Total Fat - 13.3 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 11.3 mg
  • Sodium - 1386.2 mg
  • Total Carbohydrate - 52.8 g
  • Dietary Fiber - 2.7 g
  • Sugars - 22.3 g
  • Protein - 3.6 g
  • Calcium - 70.3 mg
  • Iron - 2 mg
  • Vitamin C - 15.7 mg
  • Thiamin - 0.1 mg

Make the Chipotle Pureee ahead in order to have it ready when making this rice.


Step 1

In a heavy skillet (preferably cast iron) over medium-high heat, place the tomatoes and char turning each tomato occasionally until all sides are charred and skin split and tomatoes become aromatic.

Step 2

Transfer the tomatoes to a blender or food processor and puree. Stir in the chopped cilantro or parsley. Set aside.

Step 3

In a saucepan, combine the water, pureed tomato mixture, Chipotle Puree, and salt. Bring to a boil and then lower heat to simmer gently for approximately 5 minutes.

Step 4

Meanwhile in a separate saucepan (big enough to fit the tomato mixture and rice), heat the oil until hot. Add the rice and chopped onion and saute until three-quarters of the grains are browned for about 5-10 minutes.

Step 5

Add the tomato mixture to the saucepan containing the rice. Let come to a boil, lower heat, cover with lid and simmer for 10 minutes.

Step 6

Remove from heat and let stand for 15 minutes, stir and taste to see if cooked through. If not cooked to desired doneness, place lid back on and let stand until rice has come to desired doneness.

Step 7

Fluff with fork and keep warm until ready to serve.

TO MAKE THE CHIPOTLE PUREE


Step 8

In a saucepan over high heat, combine all ingredients.

Step 9

Bring to a boil, decrease heat to medium-low, and simmer for 1- 1 1/4 hours until mixture has been reduced to 1 cup. (as it cooks and the sauce becomes thicker it will spit as it cooks. When this stage has been reached, place a lid over top leaving it ajar -half-on-half-off- to prevent it from spitting all over the place. Stir with a spoon every 5 or so minutes to prevent it from scorching.

Step 10

Remove from heat, and cool completely. Puree mixutre in a blender or food processor until smooth.

Step 11

Store in an air tight container in the refrigerator for up to 1 week or keep in freezer for a few months.

This puree can be used in various dishes where it adds that authentic taste to Mexican dishes, such as tacos, bean salads, pico de gallo, carnitas, etc. It adds great flavor to the rice given here


NOTE: Depending on your area, achiote paste may not be easily accessible. If this is the case just leave it out (I've done this too), but if you can find it this dish will be what it is intended to be. Achiote paste (also known as Annato paste that is seasoned with garlic and other spices) can be found online such as on Amazon or MexGrocer.com. You can also grind some annatto seeds and crush them into a coarse achiote powder in substitution for the paste.


Tips & Variations


No special items needed.

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