Red Rice

By kimvess

Ingredients

• FOR THE SALSA:
• 2 tbsp. canola oil
• 1 small onion, thinly sliced
• 1 (28-oz.) can whole peeled tomatoes in purée
• 1 clove garlic, roughly chopped
• 1 small jalapeño pepper, stemmed, seeded, and roughly chopped
• FOR THE RICE:
• 1/3 cup canola oil
• 3 cups long-grain white rice, rinsed
• 1 medium onion, roughly chopped
• 6 serrano peppers, stemmed and seeded, (5 roughly chopped, 1 thinly sliced)
• 2 cloves garlic, roughly chopped
• 3/4 cup chicken stock

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Stir-Fry

1 Make the salsa: Heat oil in a 10” skillet over medium-high heat. Add onion and cook until softened, about 10 minutes. Transfer to a food processor with remaining salsa ingredients. Purée into a smooth sauce. Pass through a fine-mesh strainer into a bowl, pressing on and discarding solids. Wipe out skillet and add salsa. Bring to a boil over medium-high heat; reduce heat to medium and cook, uncovered, until slightly thick, about 20 minutes. Remove from heat and let salsa cool slightly.

2 Make the rice: Heat oven to 350°. Heat oil in a 6-qt. saucepan over medium heat. Add rice and cook, stirring often, until golden and beginning to crackle, about 5 minutes. Add onion and chopped peppers; cook until vegetables are softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add salsa and stock and remove from heat. Transfer rice mixture to a 4-qt. baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is tender, 30–40 minutes. Uncover and garnish with sliced serrano, if you like.