Mexican Red Rice with Roasted Salsa Roja

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The roasted salsa roja recipe makes a bit more than you will need, its great served alongside tortilla chips!



For the Roasted Salsa Roja:

3 large tomatoes, cores and seeds removed

1 small red onion, peeled and quartered

4 cloves garlic, peeled

1 poblano halved, seeds removed

1 jalapeno, halved, seeds removed

2 tablespoons avocado oil

1 cup fresh cilantro leaves, stems removed

1/3 cup lime juice

1/2 teaspoon sugar

kosher salt and black pepper to taste

For the rice:

1 tablespoon avocado oil

1 medium onion, chopped

2 cloves garlic, minced

1/4 cup chopped poblano pepper

1/2 teaspoon coarse kosher salt

1 cup vegetable broth

3/4 cup Roasted Red Salsa

1 cup long grain white rice

1/2 cup finely snipped fresh cilantro


Make the Roasted Salsa Roja:

  1. Preheat the broiler.
  2. Combine the tomatoes, red onion, garlic, poblano halves and jalapeño halves in a mixing bowl. Toss with avocado oil to coat. Spread the vegetables on a baking sheet in an even layer.
  3. Place the vegetables under the broiler and cook for 5-6 minutes, flip the vegetables and cook 5-6 minutes more until the edges of the vegetables have darkened. Transfer the pan to a cooling rack and let cool for 5 minutes.
  4. Transfer the roasted vegetables and their cooking liquid to a food processor, pulse to coarsely chop. Add cilantro, lime juice and sugar; pulse until the salsa is the desired consistency.

Make the Mexican Red Rice:

In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, and salt; cook for 2 minutes or until the onion is tender. Stir in the broth and salsa then bring to a boil. Stir in uncooked rice, reduce heat. Simmer, covered, for 20-30 minutes or until tender.

Remove the pan from the heat. Remove the lid. Cover the pan with a clean kitchen towel and replace the lid. Let stand for 5 minutes so that the towel can absorb the excess moisture. Remove the lid and towel. Add cilantro, and fluff with a fork.


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