Charleston Red Rice
This dish is infused with a taste of the south through red and green peppers, jalapeños, celery and onion.
2 cups jasmine rice
31⁄2 cups canned diced tomatoes with juice, puréed
11⁄2 cups water
11⁄2 tbsp. salt
1 tsp. pepper
11⁄2 tbsp. dried thyme
1⁄4 cup corn oil
2 cups finely diced onion
1 cup finely diced celery
1⁄2 cup finely diced red pepper
1⁄2 cup finely diced green pepper
1 tbsp. jalapeño pepper, including ribs/seeds, minced
11⁄2 tbsp. garlic, minced
1. Cover rice with very hot, but not boiling, water. Soak for 5 minutes, then drain rice and discard water. Let rice drain for at least 15 minutes so it’s mostly dry.
2. Mix together tomatoes, water, salt, pepper and thyme and set aside.
3. In wide, shallow pan, sauté rice in corn oil for one minute; add onions and cook until soft. Add celery and sauté until soft. Add bell peppers and jalapeños and sauté until peppers are a bit tender. Add garlic and stir well.
4. Raise heat to high, add tomato mixture and stir. Cover pan tightly. Once it comes to a boil, reduce heat to a simmer and cook until liquid is evaporated, about 20 minutes. Let pan rest with heat turned off for about 15 minutes.
Recipe by Princeton University, Princeton, N.J., visiting chef series with the Geechee Girl Rice Café