Serves 4, at least
1 tablespoon vegetable oil
1 small onion, finely chopped
2 large garlic cloves, chopped
1 cup long-grained rice
½ pound (about 12) ripe cherry tomatoes, puréed in food processor (yields 1 cup)
2 tablespoons chopped pickled jalapeños
1½ cups chicken stock
½ teaspoon salt
2 tablespoons chopped cilantro leaves
Heat oil in a pot over medium-high heat. Add onion and garlic and cook for 2 minutes or until tender.
Stir in rice, then add puréed tomatoes, chiles, chicken stock, and salt. Bring to a boil, cover and reduce heat to low. Cook for 20 to 25 minutes or until rice is tender and liquid is absorbed.
Remove from heat and stir in cilantro.
Notes:
- My God-daughter, Katie, of San José, CA, substitutes the fresh tomatoes with tomato paste. Tried it and it works fine, but of course you don’t put an entire cup of tomato paste in the rice. Also, if you use tomato paste instead of chopped tomatoes, you need to add a smittereen more water.
- I guess, instead of chopping the tomatoes, you can use 1 cup of chopped tomatoes in a can.
Red, spicy, and multi-flavored this rice is soo much a dish in itself, and not just some carbohydrates to come along for the ride. Of course, it accentuates Mexican food well, but high-lights a bland Swedish dinner as well!