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 oilContinue reading “Mexican Red Rice”