New Mexican Rice Recipe

For his tangy and fragrant rice, chef Hugh Acheson makes sofrito, a classic blend of onion, peppers and garlic. He adds even more flavor to the dish with tomatillo, diced tomatoes and cumin.

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1 tomatillo—husked, rinsed and finely chopped
• 1 garlic clove, minced
• Kosher salt
• 1 1/2 teaspoon ground cumin
• One 15-ounce can diced tomatoes
• 1/4 cup (2 ounces) canned diced green Hatch chiles
• 1/4 cup Basic Chicken Stock (see Note) or low-sodium broth
• Jasmine Rice (see Note) or 3 cups warm cooked white rice
• Chopped cilantro, for garnish

HOW TO MAKE THIS RECIPE

1. In a large, deep skillet, heat the olive oil until shimmering. Add the onion, tomatillo, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 7 minutes. Stir in the cumin and cook until fragrant, about 1 minute. Add the tomatoes, chiles and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid is reduced by half, about 20 minutes. Transfer the sofrito to a blender or food processor and let cool slightly, then puree until smooth.
2. Wipe out the skillet and cook the sofrito in it over moderate heat, stirring, until hot, about 5 minutes. Gradually fold in the rice and cook just until it is hot and coated in the sofrito, about 5 minutes. Season with salt, garnish with cilantro and serve.

MAKE AHEAD

The sofrito can be refrigerated in an airtight container for up to 10 days.

NOTES

Basic Chicken Stock

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