- In blender or food processor, combine canned tomatoes with onion and garlic. You may add tomato juices to the measure of chicken broth or water. Blend tomatoes smooth to equal a generous 1 cup.
- Heat broth or water until steaming; season with salt. Lightly oil tomatoes. Grill the tomatoes to char their skins. When cool, remove most of the peel and roughly chop; set aside.
- In a 3-quart saucepan, heat olive oil over medium heat. Add raw rice to hot oil and stir regularly during a cooking period of 5 minutes.
- If some rice kernels start to brown, that's fine. Add tomato mixture and carrots.
- Stir a couple times, then let cook until reduced and somewhat dry-looking, 3 minutes.
- Add the warm broth or water, the chilies and parsley; stir thoroughly and scrape down any rice kernels clinging to the side of the pan. Cover pan with lid and place on a range burner, or if pan is appropriate, place on cooking grate of charcoal or gas grill (indirect, medium heat).
- Cook for 15 minutes or until almost all liquid is absorbed. Add grilled tomatoes, stirring with a fork. Cover pan and cook 5 additional minutes.
- Gently fluff the rice with a fork when done. Remove the chilies or pull out and use to decorate the top of the rice, and serve.
Mexican Red Tomato Rice From Rick Bayless 1 (15-oz.) can whole tomatoes, drained 1/2 small white onion, roughly chopped 2 garlic cloves, halved 1-3/4 cups chicken broth or water Salt 1-1/2 tablespoons olive oil 4 whole tomatoes, unpeeled 1-1/2 cups rice (medium-grain) 2 carrots, scraped, chopped into 1/4-inch pieces 3 serrano chilies or 2 jalapenos, slit lengthwise nearly end to end 1/4 cup chopped fresh parsley
Related: Mexican Red Tomato Rice, Rick Bayless, Cinco de Mayo, vegetarian, sides, mexican, rice, recipes