Toasted Mexican Red Rice

By Sprig Originals ✓ · cooked up in Sprig

The taqueria side dish that never gets gummy: long-grain rice is fried in oil until it smells like popcorn and turns chalky-white, then simmered in a puréed tomato-and-onion broth until every grain stands separate. It costs pennies, cooks in one pan, and reheats beautifully — make a double batch on Sunday and eat it all week next to black beans, roast chicken or fried eggs.

Ingredients

• 1 cup canned whole peeled tomatoes with their juice (about 2 tomatoes)
• 1/2 cup roughly chopped white onion
• 2 cloves garlic, peeled
• 2 cups low-sodium chicken or vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp ground cumin

• 1 1/2 cups long-grain white rice
• 3 tbsp neutral oil, such as canola or avocado
• 1/4 cup finely diced white onion
• 1 tbsp tomato paste
• 1 whole serrano or jalapeño chile, left whole (optional)
• 1/3 cup frozen peas and diced carrots (optional)

• 2 tbsp chopped fresh cilantro
• 1 whole lime, cut into wedges

Instructions

1. Rinse the rice in a fine-mesh strainer under cool water for about 30 seconds, just until the water runs mostly clear, then shake it very well and spread it on a clean towel to dry for 5 minutes. The grains should feel damp, not wet — wet rice steams instead of toasting.
2. Combine the canned tomatoes with their juice, the roughly chopped onion and the garlic cloves in a blender and purée until completely smooth, about 45 seconds. Pour into a measuring cup and add enough broth to reach 2 3/4 cups total liquid. Stir in the salt and cumin and set aside.
3. Heat the oil in a 10- to 12-inch skillet or a wide saucepan with a tight lid over medium heat until it shimmers, about 2 minutes. Add the rice and stir to coat every grain.
4. Toast the rice, stirring every 30 seconds or so, for 6 to 9 minutes. It will go from translucent to chalky opaque white with scattered golden grains and smell nutty, like popcorn. Do not rush this on high heat — even color matters more than speed.
5. Add the finely diced onion and tomato paste and cook, stirring constantly, for 1 to 2 minutes until the paste darkens a shade and coats the rice.
6. Pour in the tomato-broth mixture all at once — it will hiss hard. Add the whole chile and the frozen peas and carrots, if using. Stir once to level the rice, scrape any stuck bits off the bottom, and bring to a full boil over medium-high heat, about 2 minutes.
7. Reduce the heat to low so the liquid barely simmers, cover tightly, and cook undisturbed for 18 minutes. No peeking and no stirring — stirring is what turns this into risotto.
8. Uncover and check one spot: the liquid should be absorbed and the rice tender with a tiny bit of bite. If it is still soupy, cover and cook 3 more minutes. Remove from the heat, cover again, and let stand 10 minutes.
9. Discard the chile (or split it open and stir it in for heat). Fluff the rice gently with a fork, lifting from the edges toward the center. Taste and add salt if needed, then fold in the cilantro. Serve with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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