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    You are in: Home / Recipes / Rio Bravo Red Rice Recipe
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    Rio Bravo Red Rice

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    gailanng's Note:

    A recreation of Rio Bravo's recipe.

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    Units: US | Metric


    1. 1
      Place a heavy skillet over high heat; add whole tomatoes and cook until skins char and split and tomatoes become aromatic. Transfer tomatoes to a blender or food processor and puree. Stir in cilantro and set aside. (You should have at least 4 1/2 cups.).
    2. 2
      In a large saucepan over high heat, heat oil to just below the smoking point; stir in rice and onion. Saute until most of the rice grains have turned a bright white or started to brown, 6 to 9 minutes. (Reduce heat slightly if rice is browning too quickly.).
    3. 3
      Meanwhile, in a medium saucepan, stir together water, garlic, chipotle puree, salt and the tomato puree. Bring to a boil.
    4. 4
      Stir tomato mixture into rice, reduce heat and simmer 15 minutes. Remove pan from heat, cover and let stand until tender, 20 to 30 minutes, stirring every 10 minutes.
    5. 5
      Note: Empty a can of chipotle peppers in adobo sauce into a blender or food processor and pulse until pureed. Freeze the unused portion for later use in salsa, sauces or queso dip, or use to season soups, stews or chili.

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    Nutritional Facts for Rio Bravo Red Rice

    Serving Size: 1 (292 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 361.0
    Calories from Fat 115
    Total Fat 12.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 787.6 mg
    Total Carbohydrate 55.6 g
    Dietary Fiber 2.5 g
    Sugars 3.9 g
    Protein 5.6 g

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