ARROZ ROJO RED RICE

Red rice—rice fl avored (and colored) with pureed tomatoes—is a staple dish in Mexico. For the tastiest results, choose the ripest, reddest tomatoes you can fi nd. Typically we use peas and carrots as I call for here, but feel free to use other similar vegetables—just chop them into small, even cubes and try to keep the amounts roughly the same, preserving the vegetable to rice ratio.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a blender, combine the water, tomatoes, and onion. Blend completely. You need 2 cups / 480ml of liquid to cook the rice, so top off the tomato mixture with more water, as needed.

Step 2

Add the oil to a heavy-bottom saucepan over medium heat until it’s hot but not smoking. Add the garlic, cilantro, and rice and fry, stirring constantly, until each grain of rice is opaque.

Step 3

Add the pureed tomato mixture and the salt to the pan. Add the peas and carrots. Bring the mixture to a boil, then decrease the heat to low, return to a simmer, and cover the pot with a lid. Let the rice simmer undisturbed for 15 minutes. Check the rice for doneness by tasting a few grains. They should be tender but not mushy, separate and distinct. If needed, cook for 3 to 5 minutes longer. Remove the garlic and cilantro before serving.

Step 4

While I recommend making this rice right before serving, if you make it ahead of time, empty the cooked rice onto a baking sheet and spread it out until it has cooled; this will keep the rice on the bottom of the pot from overcooking and becoming mushy. Transfer the rice to a sealed container and refrigerate for up to 3 days. You can reheat the rice by steaming it. To do so, place a steamer basket in a pot over gently boiling water, spoon the rice into the basket, place the lid on the pan, and steam for 2 to 3 minutes