Skillet Red Rice with Charred Scallions

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1 tablespoon unsalted butter
• 2 tomatoes, grated (about 1 1/2 cups)
• 1 yellow onion, grated (about 1 cup)
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 small red or green bell pepper, finely chopped (about 2/3 cup)
• 2 cups basmati rice
• 1 fresh bay leaf
• 2 1/2 cups chicken stock
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/2 teaspoon finely chopped fresh thyme
• 1 bunch scallions, trimmed
• 1/2 lemon

Steps

1. Preheat oven to 350°F. Heat oil and butter in a large braiser or enamel-lined skillet over medium. Add tomatoes and onion; cook, stirring occasionally, until liquid reduces and mixture is fragrant and jammy, 4 to 5 minutes. Stir in tomato paste, smoked paprika, and cayenne pepper; cook, stirring constantly, until tomato paste darkens slightly and spices are fragrant, about 1 minute. Add bell pepper; cook until just softened, about 1 minute.
2. Add rice and bay leaf to tomato mixture; stir until rice is evenly coated, about 1 minute. Stir in stock, salt, black pepper, and thyme; bring to a simmer over medium.
3. Cover skillet with a tight-fitting lid, and transfer to oven. Bake until liquid is absorbed and rice is tender, about 20 minutes.
4. During final 5 minutes of baking, heat a grill pan or large cast-iron skillet over high. Lightly brush grill pan with additional oil. Add scallions and lemon half, cut side down; cook, turning scallions occasionally, until blistered and charred, 2 to 3 minutes. Slice scallions into 1 1/2-inch pieces.
5. Remove rice from oven, and let stand, covered, for 5 minutes. Fluff rice using a fork; discard bay leaf. Top with charred scallions, and serve with blistered lemon half.