Mexican Rice Pilaf
Photo: Ralf Peter Reimann, CC BY-SA 2.0
Toasted rice cooked in tequila, tomato paste and chicken broth makes a side dish with a deep red color and a savory, slightly sharp edge. Browning the grains in butter first gives them a nutty note before the liquid goes in. Two whole habaneros simmer in the pot and are removed at the end, so they lend their fruity heat and aroma without turning the rice fiery. Dried Mexican oregano adds an earthy finish.
Instructions
Rinse the rice under cold water until the water runs clear, then pat it dry with paper towels.
Melt the butter in a large pot over medium heat. Add the rice and cook it, stirring, until the grains turn golden brown.
While the rice toasts, stir together the tequila, chicken broth, tomato paste, salt, oregano and pepper in a bowl or jug.
Pour the tequila and tomato mixture over the toasted rice and bring it to a boil. Add the bay leaves and the whole habanero chiles.
Cook, stirring now and then, for 30 minutes, or until the rice is as tender as you like it.
Fish out the bay leaves and the habaneros and discard them. Serve the rice warm.
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