Arroz Rojo with Charred Tomatoes, Chiles, and Onion
By America's Test KitchenPublished on August 21, 2007
Time
55 minutes
Yield
Serves 6-8 as a side dish
Ingredients
Before You Begin
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. The vegetables are charred in a cast-iron skillet, which gives the finished dish a deeper color and a slightly toasty, smoky flavor. A cast-iron skillet works best for toasting the vegetables; a traditional or even a nonstick skillet will be left with burnt spots that are difficult to remove, even with vigorous scrubbing.
Instructions
- Heat a large cast-iron skillet over medium-high heat for about 2 minutes. Add the tomatoes, onion, garlic, and halved chiles and toast the vegetables, using tongs to turn them frequently, until softened and almost completely blackened, about 10 minutes for the tomatoes and 15 to 20 minutes for the other vegetables. When cool enough to handle, trim the root ends from the onion and halve each piece. Remove the skins from the garlic and mince. Mince the jalapeños.
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Process the toasted tomato and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off any excess so that the volume equals 2 cups).
- Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
- Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
Time
55 minutesYield
Serves 6-8 as a side dishIngredients
Ingredients
Ingredients
Why This Recipe Works
Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice and sautéing it in canola oil until it turned brown, before adding the cooking liquid produced superior grains for our Mexican rice recipe. Testing confirmed that equal portions of chicken broth and fresh tomatoes were ideal for a flavorful liquid base. We coupled the liquid base in a 2:1 ratio with the rice and some tomato paste to produce just the right flavor, color, and texture (a mid-cook stir through the rice mixture reincorporated the tomato mixture). Baking the rice in the oven (rather than keeping it on the stovetop) ensured even cooking.
Before You Begin
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. The vegetables are charred in a cast-iron skillet, which gives the finished dish a deeper color and a slightly toasty, smoky flavor. A cast-iron skillet works best for toasting the vegetables; a traditional or even a nonstick skillet will be left with burnt spots that are difficult to remove, even with vigorous scrubbing.
Instructions
- Heat a large cast-iron skillet over medium-high heat for about 2 minutes. Add the tomatoes, onion, garlic, and halved chiles and toast the vegetables, using tongs to turn them frequently, until softened and almost completely blackened, about 10 minutes for the tomatoes and 15 to 20 minutes for the other vegetables. When cool enough to handle, trim the root ends from the onion and halve each piece. Remove the skins from the garlic and mince. Mince the jalapeños.
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Process the toasted tomato and onion in a food processor until smooth and thoroughly pureed, about 15 seconds, scraping down the bowl if necessary. Transfer the mixture to a liquid measuring cup; you should have 2 cups (if necessary, spoon off any excess so that the volume equals 2 cups).
- Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
- Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments