Saturday, February 19, 2011

Chevy's Red Rice

For Valentine's Day I made our whole dinner from the Chevy's cookbook.  Tim loves Chevy's so he was very happy with the meal. Their recipes are fun to make, and allow me to use ingredients that I don't always think to use and that is always fun for me.  The next several posts will be recipes from that meal.  I want to start with the red rice because that is always my favorite.  Every time I have made it I have not been able to stop eating it!  It is so flavorful, and has just enough spice-and you can adjust this level to fit your tastes as well.  It is easy to make, but tastes like you slaved over the stove all day.  Try this next time you are serving Mexican food.

Red Rice
**Recipe from Chevy's Fresh Mex Cookbook
6 beefsteak or 8 plum tomatoes
1 Tablespoon chopped cilantro
2 Cups water
1 teaspoon chopped garlic
2 teaspoons chipotle puree  **see note at bottom**
2 teaspoons salt
1/3 Cup canola oil
2 Cups long grain white rice
1/2 Cup chopped yellow Onion

**For chipotle puree buy a can of chipotle peppers in adobo sauce and puree in food processor until smooth**

In a heavy skillet over medium-high heat char the tomatoes until the skin splits and they become aromatic.  Transfer to blender or food processor and puree.  Stir in cilantro and set aside.
In a large saucepan combine water, pureed tomatoes, garlic, chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan or dutch oven over high heat until just before oil begins to smoke.  Add rice and stir to coat.  Saute until most of the grains are bright white or slightly brown 7-10 minutes.  Add the tomato mixture to the rice and simmer for 15 minutes.  Remove from heat, cover, and let stand 10-20 minutes until rice is cooked.  Fluff with fork and serve warm.

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