Prep 20 mins
Cook 45 mins
A recreation of Rio Bravo's recipe.
- 6 beefsteak tomatoes or 6 plum tomatoes
- 1 tablespoon chopped fresh cilantro
- 1⁄3 cup canola oil
- 2 cups long-grain white rice
- 1⁄2 cup chopped yellow onion
- 2 cups water
- 1 teaspoon chopped garlic
- 2 teaspoons pureed chipotle chiles (see note last instruction below)
- 2 teaspoons salt
- 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.).
- 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.).
- Meanwhile, in a medium saucepan, stir together water, garlic, chipotle puree, salt and the tomato puree. Bring to a boil.
- 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.
- 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.