Spanish Tomato Rice with Smoked Chipotle
Posted By Savita
Call it Spanish tomato rice or Mexican tomato rice, result is a red-orange tint-ed, and full-flavored rice, packed with mouthwatering tangy tomato-y taste.
Mexican taste of rice is pretty close to taste and texture of rice we eat in my family. Little zesty, flavorful, aromatic, and self-sufficient. I mean, they are more than just a side. In-fact, a bowl of this rice can call for a SIDE of chicken and dinner is served.... stress is on chicken as side here ;)
Often, Spanish tomato rice are flavored with tomato paste concentrate to add that rich reddish-orange color. I, however, prefer to only use fresh tomatoes for few reasons - one for fresh tomato-y taste and second, for fresh tomato-y taste, and third for fresh... you know what.. :) I often also add a little smokey heat of chipotle pepper too. Use of chipotle totally depends on availability. So feel free to skip it if you like. Or replace chipotle-in-adobo with fresh flakes of chipotle or chipotle powder. Worth mentioning ..... these few adjustments make these tomato rice pretty unique yet very Spanish to me.
You can prepare these rice many ways - in rice cooker, in a deep pan, like I did, or even in oven. The basic method of cooking stays the same, cooking can be finished anyway you like. In other words, for finishing in oven, cook up-to step 3, then add all ingredients to an oven proof deep casserole, place tight lid and cook for 25 minutes or cook per package direction, until rice are done to your liking.
I am glad to share this easy recipe with you all. I hope you enjoy!
Ingredients
- 1 Cup Rice (long grain rice, like I often use basmati.)
- 2-3 Tomatoes (ripe tomatoes, medium size, about 1.5 cup when pureed)
- 1 tbsp Chipotle in Adobo (or 1/2 tsp chipotle chili powder, both optional)
- 2 Cup Vegetable Stock (low-sodium vegetable or chicken stock, or plain water is fine too)
- 1 Cup Yellow Onion (or white onion, about halfonion, small diced)
- 1 tbsp Cumin Powder (toasted cumin powder)
- 1 Garlic (1 clove of garlic, fine chopped)
- 4 tbsp Cilantro (chopped)
- Salt (adjust per taste)
Directions
-
1. Heat oil in a deep, heavy bottom pan. Saute onion, garlic, and cumin powder until onions are translucent and soft. (about 2-3 minutes) -
2. In meantime, puree tomatoes or grate tomatoes and chop chipotle pepper (if using). -
3. Once onion are soft, add minced chipotle and tomato puree into the pan. -
4. Bring to boil and then cook at medium high heat until oil starts to separate from tomatoes. (about 8 minutes) -
5. Add washed rice into the cooking tomato-onion mix. -
6. Mix well, and then saute rice in tomato-onion mix for 2 minutes. -
7. Add 2 cups vegetable broth or water and mix well. Taste the liquid and adjust salt. Bring mixture to a rolling boil. -
8. Reduce heat and simmer for 7-8 minutes, covered with a tight lid. Once done, leave rice covered for 5 minutes before serving. Additional Notes:
Water will be all absorbed after cooking and resting for 5 minutes. -
9. Just before serving, chop fresh cilantro and fluff into the rice with fork. Serve with beans or meat of your choice.
Savita's Recipe Notes:
The best way to season rice correctly every-time, is to taste the broth after mixing water/stock into the rice. If broth tastes a little sharper than you want cooked rice to taste, your rice will come out perfectly seasoned. This is the best time you can adjust salt, pepper, sourness, or any other flavor you have added in the rice.
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