Gather the Ingredients
Sauce ingredients patiently waiting to be whirred into oblivion
Toasting the rice (Always toast your rice – it does make a difference!)
Marrying the Puree and the Rice – True Love
Perfect rice every time!
This Red Chile Rice is the perfect Tex-Mex side. Rice is blended with a tomato chipotle puree and once you see how easy it is to make, you won't buy the prepackaged again!
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 1 cup of fire roasted tomatoes, drained
- 1/2 small Vidalia onion, chopped
- 2 cloves of garlic, smashed
- 1/2 – 1 teaspoon of chipotle puree
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of smoked paprika
- Pinch of ground cloves
- Zest and juice of half a lime
- 1 tablespoon of olive oil
- 1 cup uncooked basmati rice
- 2 cups of low sodium chicken broth
- Salt, to taste
- In a blender or food processor, add the fire roasted tomatoes, onion, garlic, chipotle puree, cumin, paprika, cloves, and lime juice. Blend until you have a thick paste which should be about a 1/2 cup of liquid.
- In a heavy bottomed pot, heat up the oil over medium heat. Add the rice and toast for a bit.
- Add the tomato chile puree and stir for another minute or so.
- Pour in the chicken broth and bring the mixture to a boil.
- When it boils, cover, reduce the heat to low and let it simmer for about 20 minutes.
- After 20 minutes, turn off the heat and let it sit for another 10 minutes.
- Stir the rice, making sure that any tomato chile puree that might have risen to the top is fully incorporated and add salt to taste.