the life and times of J T Frey

Rick Bayless' Red Tomato Rice

Yellow-rice-from-a-box gets boring, so it's nice to have a homemade option that uses just whole, raw vegetable matter and not dried bits-and-pieces of unidentifiable veggie zombies.

Our family of 4

  • 6 plum tomatoes
  • ½ small onion, rough chop
  • 1 clove garlic, rough chop
  • 1 ½ tbsp fat (I used the cooking fat from tacos de suadero, but vegetable oil is fine, too)
  • 1 cup white medium-grain rice
  • 1 ½ cup vegetable broth
  • ½ roasted poblano pepper, fine dice (optional)
  • ¼ cup chopped fresh parsley
  • salt
  1. Roast the tomatoes under a broiler or on a grill. When charred, allow to cool then remove the cores.
  2. Add tomatoes, onion, and garlic to a blender and puree.
  3. Heat the fat in a large pot over medium heat. Add the rice and stir until all kernels have turned milky-white or possibly even toasted slightly.
  4. Add the vegetable puree and reduce the heat. Once the puree has begun to dry out (about 5 minutes) and reduce, add the vegetable broth. Stir once to combine.
  5. Put a lid on the pot and reduce heat to simmer. Simmer for about 15 to 20 minutes, then remove from heat and allow the pot to sit, covered, until ready for service.
  6. Add the parsley and optional pepper then fluff the rice before serving.

Written by Jeff Frey on Tuesday September 19, 2023
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