Another recipe I found inspiration in, and it morphed into something far different than the idea it started with. Made with fresh produce, it is summer in a bowl.
Arroz Roja (Mexican Rice)
Ingredients:
- 4 Roma tomatoes (about 1 pound)
- ½ bunch cilantro leaves kept, stems tossed
- 3½ cups of lower-sodium chicken broth
- ¼ cup avocado oil, divided
- 1 small onion, peeled and chopped
- 4 cloves of garlic
- 2 Tbsp tomato paste
- 2 cups long-grain rice
- 1 wheel of Palela cheese or similar
Directions:
Heat a skillet over medium heat and roast the whole tomatoes, turning periodically, till they get charred on the outside, about 15 minutes. Take off the stove and let it rest to cool a bit.
Meanwhile, add ½ cup of the broth, two Tablespoons of oil, the onion, garlic, tomato paste, and the cilantro to a high-speed blender. Add the tomatoes and blend until well combined.
Add the rice to a fine mesh strainer and rinse well under cold water to remove excess starch. Shake dry.
In a large, heavy skillet, over medium heat, add the remaining two tablespoons of oil and the rice. Saute for a couple of minutes till just turning golden.
Remove the pan from the stove and add the tomato mixture and the remaining 3 cups of broth. Stir well, return to the burner.
Bring to a boil, cover, and simmer over low heat for 20 minutes, stirring occasionally.
Crumble the cheese and serve over the top as desired.
Serves 4 to 5.
I paired the rice with a pound of hamburger, cooked and refried beans on the side to make a full dinner.
~Sarah