Mexican Rice Kim Severson

My brother, Keith Severson, a great cook who lives in California, learned to cook red rice from a Mexican pal of his. Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.

INGREDIENTS
1 large clove garlic, roughly chopped
2 cups canned tomatoes (fresh tomatoes can be used)
½ cup green bell pepper, roughly chopped
1 medium onion, roughly chopped
½ medium jalapeño, seeds and veins removed
1 teaspoon salt
½ cup chicken stock or water
2 tablespoons vegetable oil
1 heaping cup long-grain white rice, rinsed

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).

In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.

Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.