-
1
Preheat the oven to 450F.
-
2
Toss 2 tablespoons olive oil with the onion, garlic, and tomatoes and spread on a baking sheet.
-
3
Roast for 15 minutes, turning once, until the vegetables are charred and breaking down.
-
4
Place the chiles in a small bowl and cover them with hot water.
-
5
Soak for 15 minutes, then drain, stem, and seed.
-
6
Scrape the charred vegetables into a food processor or blender with the chiles and spices and process with 1 cup of stock, until you have a liquidy paste.
-
7
Heat the remaining tablespoon of oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat, and add the rice.
-
8
Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn lightly golden.
-
9
Add the chile paste and cook for about 2 minutes, then add the remaining stock and salt and bring to a boil.
-
10
Lower the heat, cover, and cook for 15 minutes, then remove the pan from the heat and let it stand, covered, for another 5-10 minutes.
-
11
Fluff the rice with a fork and serve.
-
12
Place the onion, peppers, cilantro, scallions, garlic, and cumin in a blender and puree with 1 or 2 cups of the stock.
-
13
Heat the olive oil in a 2-quart saucepan or deep skillet with a tight-fitting lid over medium-high heat and add the rice.
-
14
Cook, stirring briskly, for about 5 minutes, until the rice becomes opaque and is just starting to turn light golden.
-
15
Stir in the puree and cook for 23 minutes, then add the salt and remaining stock.
-
16
Bring the rice to a boil, cover, lower the heat, and cook for 15 minutes.
-
17
Remove the pan from the heat, still covered, and let it sit for another 5 or 10 minutes.
-
18
Fluff the rice with a fork and serve.
