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Red Tomato Rice - Rick Bayless
Ingredients
  • 1 15-ounce can diced tomatoes (I prefer fire-roasted), lightly drained OR 12 ounces (2 medium-small round or 4 to 6 plum) very ripe tomatoes, cored and roughly chopped
  • ½ small white onion, roughly chopped
  • 2 garlic cloves, peeled and halved
  • 1 ½ tablespoons vegetable oil
  • 1 ½ cups white rice, preferably medium-grain
  • 1 ¾ cups chicken broth or water
  • Fresh hot green chiles to taste (roughly 3 serranos or 2 jalapeños), a slit cut down the length of each one
  • About ¼ cup coarsely chopped fresh parsley
  • salt
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