New Mexican Rice

For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin. Slideshow: More Rice Recipes

New Mexican Rice
Photo: © Abby Hocking
Active Time:
30 mins
Total Time:
1 hrs
Yield:
4

Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 small onion, finely chopped

  • 1 tomatillo—husked, rinsed and finely chopped

  • 1 garlic clove, minced

  • Kosher salt

  • 1 1/2 teaspoon ground cumin

  • One 15-ounce can diced tomatoes

  • 1/4 cup (2 ounces) canned diced green Hatch chiles

  • 1/4 cup Basic Chicken Stock (see Note) or low-sodium broth

  • Jasmine Rice (see Note) or 3 cups warm cooked white rice

  • Chopped cilantro, for garnish

Directions

  1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.

  2. Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro and serve.

Make Ahead

The sofrito can be refrigerated in an airtight container for up to 10 days.

Notes

Basic Chicken Stock

Jasmine Rice

Related Articles