RED HOT RICE

So named not because it is red hot but because it is reddish in colour and
quite hot, though the real hothead could add a few pequin chiles to spice
things up. This recipe feeds four as an accompaniment or two as a meal on
its own.

250g of brown rice.
One medium onion, finely chopped.
2 tbs. of olive oil
1 clove of garlic, chopped.
1 ancho chile de-seeded and re-hydrated.
2 dried Hot New Mexico Red chiles, de-seeded, re-hydrated chopped and sieved.
100 ml of red wine.
350 ml of vegetarian or chicken stock.
1 tsp. of fresh oregano.
2 tbs. tomato puree.
2 plum tomatoes, seeded and finely diced.

Fry the onion in a pan with the garlic and olive oil. When the onion is
soft add the rice and stir for 1 minute before adding 1/3 of the
stock/water and the red wine, bring to the boil. Thoroughly pulp the chiles
in a blender and sieve to remove the skins. Add to the rice with the tomato
puree and oregano. Continue to simmer gradually adding the rest of the
stock/water using extra if necessary to allow the rice to cook until soft
usually around 35 minutes. A minute from the end add the chopped tomato.
The rice should have absorbed all of the liquid and can be served from the
pan.

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