Red Rice

Name: Red Rice
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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; 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

Serves
serves 6-8

HELEN ROSNER

Perfect for soaking up the sauce from braised turkey in green mole, this rice dish gets its color and flavor from bright tomato salsa. The recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.

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

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Instructions

Step 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.

Step 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.

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.
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.