“The secret to getting a rich deep tomato flavor is blending together canned and sun-dried tomatoes, dry-toasting the rice, boosting the flavor with Massel chicken-flavored broth, and then stirring through some cilantro, green onions, lime juice, salt, and pepper. I love infusing grains with herbs and spices for flavor fever, and this Mexican red rice is deeeelicious!”
1 (15-ounce/425g) can diced tomatoes and their juices
1/4 cup (22g) chopped sun-dried tomatoes (soft or packed in oil and patted dry)
1 tablespoon ribbed, seeded, and minced jalapeño, plus more to taste
1/4 teaspoon red pepper flakes, plus more to taste
3 tablespoons grapeseed oil or extra-virgin olive oil
2 cups (300g) diced yellow onion
1 tablespoon minced garlic (about 3 cloves)
3 cups (570g) brown basmati rice
5 cups (1.2l) Massel chicken-flavored broth
1/2 cup (20g) firmly packed finely chopped cilantro
1/2 cup (40g) finely chopped green onions (white and green parts)
Splash of fresh lime juice, to taste
Celtic sea salt, to taste
Freshly ground black pepper, to taste
To make the red sauce, throw all of the red sauce ingredients into the blender and blast on high for 30 to 60 seconds until smooth.
In a Dutch oven over medium-high heat, sauté 2 tablespoons of the oil, with the onion, garlic, and a pinch of salt for about 5 minutes until the onions are soft and translucent. Stir in the rice, add the remaining tablespoon of oil, and sauté the rice for about 10 minutes until brown and toasted.
Add the 5 cups of broth and red sauce, and stir to combine. Increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid has been absorbed and the rice is cooked. (You may have to cook a bit longer, depending on your pot and stove.) Fluff with a fork, stir in the cilantro and green onions, and add lime juice, salt, and pepper to taste.