Mexican Red Rice

This version is far more delicious than any other Mexican red rice I've tried.

The method is fairly standard with one exception: rather than just adding raw (or canned) tomatoes, onions and garlic to the rice before steaming, the vegetables are first charred - I used a stove top grill pan - then pureed.

From this point, the recipe reads like most others: medium or long grain rice (I used Calrose) is rinsed, drained and browned, then steamed with the pureed vegetables, stock and (optional) carrots or corn. The rice is then finished with a chopped herb garnish.

The smokiness of the charred vegetables comes through and takes red rice to a new level. A little extra effort is required to make it, but it's worth it.