Mexican Red Rice

Though I try to lean towards whole grain rice, certain dishes just call out for a nice white long grain rice. I'll never give up my Thai Jasmine or Basmatti rice!  Here, on a base of white long grain rice, a  tomato base flavors and sweetens, and peppers excite.  But you can use what rice you like: for example, substitute short grain brown rice, or a quarter of the rice with dark quinoa - you'll have another dimension of flavor, texture, and nutrition. Either way be sure and use the Bloody Mary Mix - so good.
1 shallot, sliced
1 jalapeño pepper, diced
1/2 red pepper, diced
2 cloves garlic, sliced
1-1/2 cup long grain rice
1-1/2 cup Bloody Mary Mix, V8 or tomato juice
1-1/2 cup water
1 tsp powdered cumin
1 tsp salt
2 tsp strong Mexican or Spanish paprika (pimenton)

Sauté the shallot and peppers in a bit of olive oil in a medium (1-1/2 quart) pot. Cook for about 5-8 minutes and then add the garlic. Cook another two minutes, then set veggies aside in a bowl. Add the rice to the pot with a bit of canola oil and toast the rice for about 5 minutes, until the rice turns from translucent to white. Stir constantly over medium heat, and be sure the rice does not brown, or it will taste burnt.

Return the veggies to the rice and add the tomato liquid and water. Season with the salt, cumin and paprika, and bring to a gentle boil. Stir, reduce to a gentle simmer. Cover and cook for about 15 minutes. Remove top and cover pot with a clean tea towel, replacing cover on top. Allow rice to sit off the heat for about 8-10 minutes. This allows the rice to dry out and to fluff with a fork nicely.

Makes 4 cups rice.

Cook's Note: Instead of the tomato juice, you can also use the liquid you reserve from straining diced or canned tomatoes.