Vegan Mexican Red Rice
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Learn more →Ingredients
6 servings
- 2 medium roma tomatoes, cored and quartered
- ¼ medium white onion, roughly chopped
- 3 cloves garlic, peeled
- 2 cups long-grain white rice
- 3 tbsp neutral oil (such as canola or vegetable oil)
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tsp tomato paste
- 1 tsp kosher salt, plus more to taste
- ½ tsp ground cumin
- 1 serrano or jalapeño pepper, left whole
- ½ cup frozen peas (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the tomatoes, onion, and garlic in a blender and blend until completely smooth, about 30 seconds. Measure the purée — you need 1 cup total. If you have more, discard the excess; if less, add a splash of water to reach 1 cup. Set aside.
- 2
Heat the oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, 5–7 minutes. Watch closely — the rice can go from golden to burnt quickly.
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