Roasted Tomato Rice with Cumin and Oregano
Oven roasted cherry tomatoes, garlic and aromatic spices provide a vibrant flavor boost to a traditional rice dish. Roasting the tomatoes with aromatics concentrates their flavor. Adding orange juice to the rice provides just the right amount of acidity to enhance the overall flavor of the dish.
Servings: 6-8
Prep time:12 min
Cooking time: 45 min
Ingredients
Roasted tomatoes Ingredients
1 1/2 pounds ripe cherry or grape tomatoes
6 garlic cloves thinly sliced
1 teaspoon crushed dried piquín chiles
1 teaspoon dried oregano
1/2 teaspoon cumin seeds crushed with a mortar or knife
1/2 cup olive oil
1 1/2 teaspoons kosher or coarse sea salt
For the rice:
2 cups jasmine white rice
3 tablespoons vegetable oil
1/4 cup finely chopped white onion
3 cups chicken broth vegetable broth or water
1/2 cup fresh squeezed orange juice
1 teaspoon kosher or coarse sea salt
Directions
To make the roasted 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.
Make it your own
If you can’t find pequin peppers or find them too spicy, you can substitute with the following peppers.
Cayenne Pepper: Matches pequin peppers in heat level, adding vibrant red color and spicy zest to dishes, ideal for those looking to maintain similar spiciness.
Chipotle Pepper: Offers a smoky, moderately hot flavor, perfectly mirroring pequin pepper’s unique taste, suitable for various recipes.
Serrano Pepper: A milder yet robust chili option, great for those who prefer less heat but still desire a zesty flavor in their dishes.
Arbol Chili: Provides lower heat with a fiery touch and visual appeal, making it a versatile alternative in recipes requiring pequin peppers.
Habanero Pepper: Delivers intense heat and a fruity flavor, enhancing recipes for those seeking a more robust and spicier substitute
Use ground cumin in place of crushing your own.