Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.

Logo

Logo

Search

Red Rice


Chevy's Red Rice
Copycat Recipe

Makes 4 cups

Rice and Seasonings
6 beefsteak or 8 plum tomatoes 
1 tablespoon chopped cilantro 
2 cups water 
1 teaspoon chopped garlic 
2 teaspoons Chipotle Purée 
2 teaspoons salt 
1/3 cup canola oil 
2 cups long-grain white rice 
1/2 cup chopped yellow onion


Chipotle Puree
3 cups water 
2 ounces dried chipotle chiles, stems removed 
1 tablespoon achiote paste 
1/2 cup tomato paste 
1/2 cup firmly packed brown sugar 
2 tablespoons red wine vinegar 
1 teaspoon salt 
2 tablespoons olive oil



To Make the Chipotle Puree:  Combine all the ingredients in a saucepan over high heat. Bring the mixture to a boil, decrease heat to medium-low, and simmer for 30-45 minutes. Remove from the heat, and cool completely. Purée the mixture in a blender or food processor until smooth. Store in an air-tight container in the refrigerator until ready to use or for up to 3 days. Makes 4 cups.

To Make the Rice:  In a heavy skillet over medium-high heat, place the tomatoes and char until their skins split and they become aromatic. Transfer the tomatoes to a blender or food processor and purée. Stir in the cilantro. Set aside.In a large saucepan, combine the water, pureed tomatoes, garlic, Chipotle Purée, and salt. Bring to a boil. Heat the oil in another large saucepan over high hear until just before the oil begins to smoke. Add the rice and onion and saute until three-quarters of the grains are bright white or slightly brown, 7-10 minutes. (Do not drain the oil.) Add the tomato mixture from the other saucepan, and simmer for 15 minutes. Remove the rice from the heat, cover, and let stand covered for 20 to 30 minutes, stirring every 10 minutes and tasting to see whether the rice is done. When the rice is cooked through, fluff with a fork, then keep warm until ready to serve. 

No comments:

Post a Comment