Mexican Red Rice

Yields 4-6 servings


2 cups long-grain rice
5 red, ripe tomatoes, peeled, seeds removed, and cut into medium dice
3 tablespoons tomato paste
4 garlic cloves
3 small, sweet peppers with seeds removed
1 medium red onion, small dice
3 tablespoons canola oil
1 ounce unsalted butter
Salt to taste
3½ cups of water, hot  


1. Heat a large heavy-bottomed pot to medium hot. Add the oil and butter, mix. When butter melts, add the rice and sauté until golden.
2. Add the onions and cook for 2-3 minutes. Add tomatoes and tomato paste, stir, and cook for an additional 3-5 minutes.
3. Smash the garlic and small sweet peppers until it becomes almost like a paste. Add to the rice and mix in well. Cook 3-4 minutes.
4. Add the hot water, add salt to taste, and let it cook at high heat, uncovered, until all the liquid is absorbed. Cover with aluminum foil and a lid for 10 minutes. Serve.

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