Mexican Red Rice

• 2 cups rice, medium or 2 cups long grain
• 2 large tomatoes, quartered
• 1 medium white onion, quartered
• 2 medium serrano peppers (halved and seeded) or 2 medium jalapeno peppers (halved and seeded)
• 2 garlic cloves
• 3 tablespoons vegetable oil
• 3 cups unsalted chicken stock, vegetable stock or 3 cups water
• 2 teaspoons salt
• 1 medium carrots (diced) (optional) or 1 ear of corn (shaved) (optional)
• 12 cup fresh cilantro (optional) or 12 cup fresh parsley leaves (optional)

1. Wash the rice thoroughly under cold running water until water runs clear; let drain in sieve for 10 minutes.
2. (I have often skipped or skimped on this step, and the result is a stickier rice, which we kind of prefer, but whatever works best for you.
3. ).
4. In the meantime, grill the tomatoes, onion, pepper, and garlic on a grill or gas flame, or dry-fry in a large cast iron skillet.
5. If grilling or cooking over gas flame, use tongs to turn the vegetables frequently so that all surfaces are exposed to the heat.
6. If using a skillet, place all the vegetables in HOT skillet and turn with tongs to scorch all sides until blackened.
7. (I prefer to blacken in a cast iron skillet.
8. ).
9. Transfer vegetables to food processor or blender; process until it becomes a smooth puree.
10. Transfer to a large measuring cup; you should have about 2 cups of puree.
11. If you have less than 2 cups, add additional water or stock to make it 2 cups; set aside.
12. *
13. Heat oil over high heat in a heavy medium pot with a tight-fitting lid; lower the heat to medium-high and add rice.
14. Stir well to coat rice with oil, then cook, stirring occasionally, until the rice is a light golden brown, 10-12 minutes.
15. Meanwhile, place the stock or water in a pot; bring to a boil and reduce heat to maintain a bare simmer.
16. When the rice is golden, add the vegetable puree and stir as it comes to a boil.
17. Add the hot stock or water and stir gently as the mixture comes to a vigorous boil.
18. Let boil for 4-5 minutes, stirring gently once or twice, then add salt and optional carrot or corn; stir well, cover, and lower heat to medium-low.
19. Simmer, covered, for 10 minutes; remove from heat and let stand, covered, for 15-20 minutes.
20. Use a wooden spoon to stir of turn the rice, then transfer to a platter, and serve, garnished if you wish.
21. Serves 4 as a main dish or 6 as a side dish.
22. *I often double the vegetable puree part and set aside half to use as a salsa, I just dont process it as smoothly, instead I keep it just slightly chunkier.
23. It makes a DIVINE homemade salsa!

rice, tomatoes, white onion, serrano peppers, garlic, vegetable oil, chicken, salt, carrots, fresh cilantro

Taken from www.food.com/recipe/mexican-red-rice-365013 (may not work)