Pati Jinich makes Roasted Tomato Rice
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way.
Serves 6 to 8
For the roasted tomatoes:
- 1 ½ pounds ripe cherry or grape tomatoes
- 6 garlic cloves, thinly sliced
- 1 teaspoon crushed dried piquín chiles
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds, crushed with a mortar or knife
- ½ cup olive oil
- 1 ½ teaspoons kosher or coarse sea salt
For the rice:
- 2 cups Mahatma jasmine white rice
- 3 tablespoons vegetable oil
- ¼ cup finely chopped white onion
- 3 cups chicken broth, vegetable broth, or water
- ½ cup fresh squeezed orange juice
- 1 teaspoon kosher or coarse sea salt
To make the tomatoes:
- Preheat oven to 450℉.
- Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well.
- Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.
To make the rice:
- Heat the vegetable oil in a medium saucepan over medium to medium-high heat.
- Once hot, add the rice and stir to coat as it cooks for a minute.
- Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
- Add the chicken broth, orange juice, and salt and stir.
- Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top.
- Give it the gentlest stir, cover, and reduce the heat to low.
- Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan.
- Turn off heat and keep covered until you serve.
Is there a recipe you'd like to hear us make? Tell us all about it at email@example.com!
Lobby Time Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0