Mexican Red Rice

I got this recipe out of one of my favorite cookbooks, "Seductions of Rice." I have made it many times now, and it has developed into my own version, which I am sharing here.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2  cups rice, medium or 2  cups  long  grain
• 2  large tomatoes, quartered
• 1  medium  white onion, quartered
• 2  medium  serrano peppers (halved and seeded) or 2  medium  jalapeno peppers (halved and seeded)
• 2  garlic cloves
• 3  tablespoons  vegetable oil
• 3  cups  unsalted chicken stock, vegetable stock or 3  cups water
• 2  teaspoons salt
• 1  medium carrots (diced) (optional) or 1  ear of corn (shaved) (optional)
• 1⁄2 cup fresh cilantro (optional) or 1⁄2 cup fresh parsley leaves (optional)

Directions

1. Wash the rice thoroughly under cold running water until water runs clear; let drain in sieve for 10 minutes. (I have often skipped or skimped on this step, and the result is a “stickier” rice, which we kind of prefer, but whatever works best for you.).
2. In the meantime, grill the tomatoes, onion, pepper, and garlic on a grill or gas flame, or dry-fry in a large cast iron skillet. If grilling or cooking over gas flame, use tongs to turn the vegetables frequently so that all surfaces are exposed to the heat. If using a skillet, place all the vegetables in HOT skillet and turn with tongs to scorch all sides until blackened. (I prefer to blacken in a cast iron skillet.).
3. Transfer vegetables to food processor or blender; process until it becomes a smooth puree. Transfer to a large measuring cup; you should have about 2 cups of puree. If you have less than 2 cups, add additional water or stock to make it 2 cups; set aside.*
4. Heat oil over high heat in a heavy medium pot with a tight-fitting lid; lower the heat to medium-high and add rice. Stir well to coat rice with oil, then cook, stirring occasionally, until the rice is a light golden brown, 10-12 minutes.
5. Meanwhile, place the stock or water in a pot; bring to a boil and reduce heat to maintain a bare simmer.
6. When the rice is golden, add the vegetable puree and stir as it comes to a boil. Add the hot stock or water and stir gently as the mixture comes to a vigorous boil. Let boil for 4-5 minutes, stirring gently once or twice, then add salt and optional carrot or corn; stir well, cover, and lower heat to medium-low. Simmer, covered, for 10 minutes; remove from heat and let stand, covered, for 15-20 minutes.
7. Use a wooden spoon to stir of turn the rice, then transfer to a platter, and serve, garnished if you wish. Serves 4 as a main dish or 6 as a side dish.
8. *I often double the vegetable puree part and set aside half to use as a salsa, I just don’t process it as smoothly, instead I keep it just slightly chunkier. It makes a DIVINE homemade salsa!