27 minutes
A delicious rice dish featuring the rich flavors of heirloom tomatoes and bell peppers, perfect as a side or main course.
Garlic, roughly chopped
cloves
Tomatoes, canned or fresh
cups
Bell Pepper, roughly chopped
cups
Onion, roughly chopped
each
Jalapeño, seeds and veins removed
each
teaspoons
cups
tablespoons
Long Grain White Rice, rinsed
cups
1. Vegetable Purée Prep
In a blender, combine garlic, tomatoes, bell pepper, onion, jalapeño, salt, and chicken stock or water. Blend until mostly smooth, allowing for a few small pieces of onion and pepper for texture.
2. Rice Toasting
Heat vegetable oil in a large skillet with a tight-fitting lid over medium heat. Add the rinsed rice and toast, stirring occasionally, until it has absorbed most of the oil and emits a nutty aroma.
3. Cooking the Rice
Pour the blended vegetable purée into the skillet with the rice. Stir gently with a wooden spoon to mix without breaking the grains. Increase heat to bring the mixture to a gentle boil, then cover, reduce heat to the lowest setting, and cook for 17 minutes without disturbing.
4. Rest and Serve
After cooking, remove from heat and let the rice sit, covered, for an additional 10 minutes before fluffing with a fork and serving.
Select ripe, fragrant heirloom tomatoes and firm, glossy bell peppers for superior flavor and texture.
Monitor cooking time and liquid ratio for al dente rice and let it rest off-heat to finish steaming.
Cook the rice in homemade vegetable or chicken stock for a deeper flavor profile.
Toast rice in olive oil until golden to add a nutty flavor and prevent mushiness.
Adjust sweetness and acidity with sugar and salt, and add a crack of fresh black pepper.
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