Mexican Tomato Rice
Mexican Tomato Rice is a flavorful side dish to serve with rich Oaxacan Chicken Mole. In Mexico, Reyna uses fresh tomatoes in the rice but says in Alaska fresh tomatoes have “no color;” to compensate she uses a mixtures of canned and fresh tomatoes. Because fresh tomatoes in Alaska too often have no flavor as well as no color, I recommend using only canned tomatoes, which are processed at the peak of their flavor. Reyna makes Mexican Tomato Rice with water and two spoonfuls of chicken soup base (or 2 chicken bouillon cubes); I’ve used chicken stock instead. If you use chicken soup base, be sure to reduce the amount of salt.
3 Tbsp. vegetable oil
1 1/2 cup long-grain white rice
2 cups diced onions, 1/2” dice
1 Tbsp. minced garlic
1 14.5 ounce can crushed tomatoes, preferably fire-roasted (or 2 cups fresh)
2 cups chicken or vegetable stock
1 tsp. salt
Sauté rice until it starts to lightly toast. Stir in onions and continue to sauté until onions soften. Mix in garlic, crushed tomatoes, chicken stock, and salt. Bring to a boil, cover, turn down heat as low as possible, and cook for 20 minutes, or until rice is tender. Serve immediately.