From Emily in the Gallery~
My favorite time of summer, when all the veggies are popping off and the tomatoes start to turn those beautiful shades of red, orange and yellow!
In my foreseeable future, I see a lot of Taco Tuesdays, Wednesdays etc. to use up the abundance of fresh from the garden tomatoes, and I’m not mad about it. Below is a recipe from 2010 for As Close As You Get – Mexican Rice!
Serves 4-6
1 cup long grain white rice
2-3 Tbsp olive or other oil (enough to coat the rice)
2 cups Chicken broth
2 tbsp tomato paste
salt-pepper
1/4 cup salsa
hot sauce if desired
can add a bit of corn, too if desired
Put rice in a skillet (top left-we used cast iron on this but it works even better in our flameware skillets). Add oil (center). Over medium high heat roast the rice stirring fairly constantly to keep from burning. At the end it will be kind of opaque and golden (right photo) Do not wash rice afterwards.
When golden brown, add broth, tomato paste, salt, pepper, salsa and a bit of 
hot sauce if desired.
Simmer, covered, until rice is tender (about 20 minutes). Let sit another 10-15 minutes covered. Serve.
This is what the finished rice looks like.
Pottery Featured in this Recipe:
Optional Pottery Used
