Mexican Red Rice from Cheryl Jamison
Posted by Avi
Tuesday January 25, 2011
When I got home last night after a long day, it was almost nine. I didn’t feel much like cooking, but I did want something hot for dinner. I knew we’d be featuring Cheryl Jamison today — she’s Cookstr’s Author of the Day – so I looked at which recipes from Cheryl Cookstr has on its site.
Mexican Red Rice was an easy choice. I took out what I had on hand: vegetable oil, a small onion and one clove of garlic, a solitary Roma tomato needing to be used up, vegetable stock instead of beef or chicken, and basic long-grain white rice.
My pared-down version (a few omissions and substitutions) was ready in about thirty minutes, prep time included.
Mexican Red Rice
Serves 4-6
2 tablespoons peanut oil or lard
1 medium onion, minced
2 garlic cloves, minced
1 cup uncooked rice
2 small tomatoes, preferably Roma or Italian plum, chopped, or 1/3 cup drained, chopped canned tomatoes
2 cups beef or chicken stock
1 tablespoon ground dried mild red chile, preferably ancho or New Mexican
3/4 teaspoon salt
In a medium saucepan, warm the peanut oil or lard over medium heat. Sauté the onion and garlic until softened. Add the rice and tomatoes and sauté for another couple of minutes, stirring to coat all the grains of rice with oil. Pour in the stock, sprinkle in the chile and salt, and bring to a boil.
Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 minutes, until all the liquid is absorbed.
Remove the pan from the heat and let the rice steam, covered, for 5 to 10 minutes.
Fluff up the rice with a fork and serve warm.
Note: Last fall, Cheryl’s husband and co-author Bill Jamison was also featured as Author of the Day on Cookstr. Here’s the post we did that day.
For more on the Jamisons visit their website, Cooking with the Jamisons.
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