The Humpherys Family

Red Chile Rice

Source  Our Best Bites
Recipe Added:  2/22/2012
3/4 cup crushed tomatoes
1/4 medium yellow onion
2 cloves garlic, peeled
1/2 tsp cumin
pinch of cloves
 1-1 1/2 tsp fresh lime juice
1 Tbsp vegetable oil
1 cup long-grain white rice
2 1/4 cups chicken broth
Kosher salt, to taste
In the jar of a blender, add the crushed tomatoes, onion, garlic, cumin, and cloves. Blend until smooth and set aside. In a large, heavy-bottomed skillet with a lid, heat the oil over medium. Add the rice and saute for 30 seconds. Add the tomato mixture and cook for an additional 30 seconds-1 minute, stirring constantly. Add the chicken broth, stir, bring to a boil, then cover tightly, reduce heat to low, and cook for 20-30 minutes (longer for higher elevations) or until the rice is cooked. Remove from heat and allow to stand, covered, for 10 minutes. Stir to combine and serve.
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