November 04, 2016
Fresh Tomatoes, Dinner, Side Dishes,
Rice, White Rice, Fruit, Tomato, Mexican, Budget-Friendly, Make-Ahead, Quick Meals, Cinco de Mayo, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, Low Calorie, No Eggs, Non-Dairy, Make it from scratch, Kosher Meat more
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"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."
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.
Transfer the tomatoes to a blender or food processor and puree. Stir in the chopped cilantro or parsley. Set aside.
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.
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.
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.
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.
Fluff with fork and keep warm until ready to serve.
In a saucepan over high heat, combine all ingredients.
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.
Remove from heat, and cool completely. Puree mixutre in a blender or food processor until smooth.
Store in an air tight container in the refrigerator for up to 1 week or keep in freezer for a few months.
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