This tomato-based take on Mexican-style red rice gets a smoky kick from chipotle chiles. —INGRAIN, Fall/Winter 2019
Makes 8 to 10 servings
6 large (8 medium) plum tomatoes
½ medium onion
4 garlic cloves
1 handful cilantro (leaves/tender stems)
1 chipotle chile (canned in adobo sauce)
1 teaspoon ground cumin
1 teaspoon kosher salt
3½ cups low-sodium vegetable broth (or water)
1 tablespoon vegetable oil
2 cups long-grain white rice
1 cup corn kernels (fresh or frozen)
Mexican crema (optional)
To serve: cilantro
6 large (8 medium) plum tomatoes + ½ medium onion + 4 garlic cloves + 1 handful cilantro (leaves/tender stems) + 1 chipotle chile (with adobo sauce) + 1 teaspoon ground cumin + 1 teaspoon kosher salt + 1 cup water (or low-sodium vegetable broth) in a blender until smooth.
1 tablespoon vegetable oil in a large sauté pan over medium-high heat. Add 2 cups long-grain white rice and cook, stirring until rice is lightly toasted, about 5 minutes. Stir in 4 cups puréed vegetables (reserve remaining), reduce heat to low, cover, and cook until rice is tender, about 15 minutes. If rice appears dry, add a little more water.
1 cup corn kernels (fresh or frozen) into rice, remove from heat, and cover pan for 10 minutes. Serve with Mexican crema (optional).
Do ahead Remove rice from heat, let cool completely, and refrigerate for up to 3 days. Transfer to a lightly oiled baking dish, cover with foil, and bake at 350°F (or whatever temp you’ve got going for other fixin’s) for about 20 minutes, until warm. Sprinkle cilantro on top and serve.
For pairing tips, check out our Holiday Beer & Food Pairings guide.