Ingredients:
Makes four cups 8 plum tomatoes 1 tablespoon cilantro, chopped 2 cups water 1 teaspoon garlic, chopped 2 teaspoons canned chipotle in adobo sauce, puréed 2 teaspoons kosher salt 1/3 cup canola oil 2 cups long grain white rice 1/2 cup yellow onion, chopped

Instructions:
In a heavy skillet over high heat, char tomatoes until skins split; transfer to a blender or food processor and purée. Stir in cilantro. In large saucepan, combine water, puréed tomatoes, garlic, chipotle purée and salt. Bring to a slow boil. In separate large saucepan, heat oil over high heat until hot. Add rice and onions; sauté until grains are bright white or slightly brown, approximately 7-10 minutes. Add tomato mixture to saucepan with rice and onions. Simmer 15 minutes. Remove saucepan from heat, cover and let stand 20-30 minutes, stirring twice. Fluff rice with a fork. Keep warm until ready to serve. All materials courtesy of Omaha Steaks. For a free Great Gathering Guide and Cookbook filled with more mouthwatering recipes for steaks, chicken and fish, call 800-228-9872 or visit www.omahasteaks.com