| | Directions |
- Cut tomatoes in half. Place slices on grill pan on stove top, skin side down, over medium heat.
- Sprinkle tops with olive oil. Grill until tomatoes start to sizzle and skins brown.
- Turn over and grill 2-3 minutes more.
- Transfer tomatoes to food processor along with cilantro, and purée. Set aside.
- In large saucepan, combine the water, puréed tomato mixture, garlic and chipotle purée and salt. Bring to low boil.
- In another large saucepan, over medium high heat, heat the 1/3 cup olive oil (or canola). When very hot, but not smoking, add dry rice and chopped onion. Sauté until most of the rice starts turning brown, about 7-10 minutes, stirring often.
- Add the tomato mixture from the other skillet and simmer 15 minutes, uncovered. This allows liquid to be absorbed. Stir occasionally.
- Remove from heat, cover and let stand for 15-20 minutes, stirring occasionally.
- Check for doneness by tasting after 15 minutes. When rice is cooked through, keep warm until ready to serve.
- Great with salsa chicken, enchiladas, and tacos.
*Note: For chipotle purée, take canned chipotle in adobo sauce and purée in blender or food processor. Use as needed and refrigerate unused portion for up to 3 days or freeze in plastic container. |
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Prep Time: 20 minutes
Cook Time: 30 minutes
Container: large grill pan, food processor
|  | | Ingredients | | - | | 8 Roma tomatoes |
| - | | 1 tablespoon cilantro - chopped |
| - | | 2 cups water |
| - | | 1 clove garlic - chopped |
| - | | 2 teaspoons chipotle purée* |
| - | | 2 teaspoons salt |
| - | | 1/3 cup olive oil (or canola oil) |
| - | | 2 cups white rice - uncooked |
| - | | 1/2 onion - chopped |
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