Red Rice

Here's the recipe for the red rice I made with my grilled tacos a few weeks ago. This rice goes great with any Mexican dish. I adapted this recipe from one in Williams Sonoma's Savoring Mexico cookbook. The only ingredient that might not be available at your mainstream grocery store is the achiote powder. If not, you should be able to find it in any little Mexican store.

• 1 medium-large ripe tomato
• 1/4 cup chopped white onion
• 2 cloves garlic, chopped
• 1/2 tablespoon ground achiote
• 2 Tbsp safflower or canola oil
• 1 cup medium- or long-grained white rice
• 2 cups chicken broth
• 1/2 teaspoon sea salt, or to taste

In a blender, puree the tomatoes, onion, and garlic. Add the achiote and blend until well mixed. Pass the mixture through a sieve.

In a heavy saucepan over medium heat, warm the oil. Add the rice and cook, stirring, until it starts to turn light gold, about 5 minutes. Stir in the tomato puree and fry, scraping the pan bottom occasionally, until the puree is absorbed, about 3 minutes. Stir in the broth and add the salt. Reduce the heat to medium-low, cover, and cook the rice for 25 minutes. When the rice is almost cooked through, remove the pan from the heat and leave covered for 10 minutes.

Toss the rice with a fork, then spoon into a warmed bowl and serve.