RED RICE, GREEN RICE

Red Rice, Green Rice image

Can you tell I love rice? I can't say which one of these recipes I prefer-the spicy, tomatoey red rice or the poblano and herb flavors in the green rice variation. They are both full of flavor and complement countless dishes. Serve either one with Jalapeño-roast Pork (p. 269), and your favorite spicy black beans or grilled fish, chicken, or shrimp.

Yield makes 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves
4 roma or 2 large tomatoes, halved
2 ancho chiles, toasted
1 teaspoon dried Mexican oregano
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204)
2 cups medium- or long-grain rice
1 teaspoon salt
1 medium onion, chopped
2 poblano peppers, roasted, peeled, seeded, and chopped (see roasting technique, p. 122)
1 cup coarsely chopped cilantro
1/2 cup chopped scallions
2 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 cups Chicken Stock (p. 206) or Vegetable Stock (p. 204) (unsalted)
2 tablespoons olive oil
2 cups medium- or long-grain rice
1 teaspoon salt

Steps:

Preheat the oven to 450°F.
Toss 2 tablespoons olive oil with the onion, garlic, and tomatoes and spread on a baking sheet. Roast for 15 minutes, turning once, until the vegetables are charred and breaking down. Place the chiles in a small bowl and cover them with hot water. Soak for 15 minutes, then drain, stem, and seed. Scrape the charred vegetables into a food processor or blender with the chiles and spices and process with 1 cup of stock, until you have a liquidy paste. Heat the remaining tablespoon of oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat, and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn lightly golden. Add the chile paste and cook for about 2 minutes, then add the remaining stock and salt and bring to a boil. Lower the heat, cover, and cook for 15 minutes, then remove the pan from the heat and let it stand, covered, for another 5-10 minutes. Fluff the rice with a fork and serve.
Place the onion, peppers, cilantro, scallions, garlic, and cumin in a blender and puree with 1 or 2 cups of the stock. Heat the olive oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat and add the rice. Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn light golden. Stir in the puree and cook for 2-3 minutes, then add the salt and remaining stock. Bring the rice to a boil, cover, lower the heat, and cook for 15 minutes. Remove the pan from the heat, still covered, and let it sit for another 5 or 10 minutes. Fluff the rice with a fork and serve.