VEGAN--Rio Bravo Red Rice

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* Exported from MasterCook *

 

Rio Bravo Red Rice

 

Recipe By :Chevys & Rio Bravo Fresh Mex Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Mexican/Southwestern Rice & Grains

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 beefsteak tomatoes

OR 8 plum tomatoes

1 tablespoon chopped cilantro

2 cups water

1 teaspoon chopped garlic

2 teaspoons chipotle puree -- *see Note

2 teaspoons salt

1/3 cup canola oil

2 cups long-grain white rice

1/2 cup chopped yellow onion

 

In a heavy skillet over medium-high heat, place the tomatoes and char until

their skins split and they become aromatic. Transfer the tomatoes to a blender

or food processor and puree. Stir in the cilantro. Set aside.

 

In a large saucepan, combine the water, pureed tomatoes, garlic, chipotle puree,

and salt. Bring to a boil. Heat the oil in another large saucepan over high

heat until just before the oil begins to smoke. Add the rice and onion and

saute until three-quarters of the grains are bright white or slightly brown,

7-10 minutes. (Do not drain the oil.) Add the tomato mixture from the other

saucepan and simmer 15 minutes. Remove the rice from the heat, cover, and let

stand 20-30 minutes, stirring every 10 minutes and tasting to see whether the

rice is done. When the rice is cooked through, fluff with a fork, then keep

warm until ready to serve.

 

S(ISBN):

" 1-58008-191-6 "

Copyright:

" 2000, 10 Speed Press "

Yield:

" 4 cups "

 

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Per serving: 338 Calories (kcal); 13g Total Fat; (33% calories from fat); 5g

Protein; 51g Carbohydrate; trace Cholesterol; 722mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0

Other Carbohydrates

 

NOTES : *Chipotle Puree -- In a blender, simply puree the contents of a can of

chipotles en adobo.

Nutr. Assoc. : 0 0 0 0 0 1094 0 0 0 0