9.30.2012

Tomato-Colored Rice

Tomato-Colored Rice

IHCC
To finish the hat-trick of tomato-related posts, a simple dish from Mexico.




Tomato-Colored Rice

Adapted from Authentic Mexican by Rick Bayless

Ingredients:

1 1/2 Tbsp vegetable oil
1 cup rice
1 onion, diced
1 clove garlic, minced
2-3 tomatoes, peeled and chopped
1 1/2 cups stock or water


Method:

In a pot, heat the oil and fry the onion and rice until lightly browned. Add the garlic and fry until fragrant. Add the tomatoes and stock, let come to the boil and simmer for 15 minutes. Turn off the heat and let stand for another 10 minutes.

6 comments:

MM said...

You said it. Very simple! How did I miss this one?

Deb in Hawaii said...

I kept meaning to make this recipe--I love how pretty it looks.

Hope you cook along with Madhur Jaffrey with us. ;-)

Jeanne said...

A great last hurrah for the fresh tomatoes this year! :)

kitchen flavours said...

This looks good, I love tomato rice!

Kim said...

This would pair well with so many things. Looks beautiful.

Natashya KitchenPuppies said...

Us Canadians love anyone who uses the phrase Hat-Trick!
Simple and delicious, what could be better?