Classic Red Rice

Name: Classic Red Rice
Yield: 4 to 6 Servings
Ingredients: 1 14 1/2-ounce can peeled whole tomatoes in juice, drained; 3 tablespoons chopped white onion; 2 small garlic cloves, peeled; 1/4 cup corn oil; 1 cup medium-grain white rice; 1 cup hot water; 1 medium carrot, peeled, cut into 1/3-inch pieces; 1/3 cup shelled fresh peas or frozen; 1/3 cup fresh corn kernels or frozen; 6 fresh cilantro sprigs, tied together with kitchen twine; 2 to 3 serrano chiles, halved lengthwise; 1 teaspoon salt

By Marilyn Tausend and Ricardo Mu oz ZuritaPhotographer Mark Thomas

April 30, 2003

Recipe notes