recipe courtesy america's test kitchen
It was really amazing, the tangy taste is still there in my mouth. I love mexican dishes. This was very helpful, thank you!
Very easy and successful, although the instructions could be a bit more specific. For example, at what heat are you supposed to simmer everything until the rice is tender? I obviously had it too high and it ended up being a little burnt at the bottom. It didn't affect the flavor, however, and added a small bit of a pleasant, crunchy texture. Also, two tomatoes and a SMALL onion (vs the medium specified in this recipe) produced way more than "about a cup" of puree. I still used it all, with no negative consequences.
We are fixing some code in the background. Will be up in a bit...sorry about that. --DK
Tomato paste provides a more concentrated tomato flavor than just puree. --DK