Ingredients Rice White Rice New Mexican Rice Be the first to rate & review! 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, cumin, and Mitchel London's chicken stock recipe. By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on November 29, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Active Time: 30 mins Total Time: 4 hrs Yield: 4 Ingredients Basic Chicken Stock 6 pounds chicken carcasses, backs, legs, or wings 3 large celery ribs, cut into 2-inch lengths 2 large carrots, cut into 2-inch lengths 2 unpeeled medium onions, quartered 3 quarts water New Mexican Rice 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 Jasmine Rice or 3 cups warm cooked white rice Chopped cilantro, for garnish Directions Make the chicken stock Combine all of the ingredients in a stockpot and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes, skimming frequently. Cover partially, leaving only a small opening, and simmer over low heat for 2 1/2 hours. Strain the stock into a large bowl, pressing on the solids. Wipe out the stockpot, return the stock to it and boil until reduced to 2 quarts. Let cool slightly and refrigerate. Remove the solidified fat from the stock before using. Make the rice 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 1/4 cup of the stock and bring to a boil (Reserve the remaining stock for another use). 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. 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 stock can be refrigerated for 3 days or frozen up to 2 months. The sofrito can be refrigerated in an airtight container for up to 10 days. Notes You can use low-sodium broth in place of the Basic Chicken Stock. Rate it Print