Arroz Rojo (Mexican Red Rice)
Description
This Mexican red rice with garlic and jalapeño is a deliciously savory tomato-flavored rice that makes an authentic side dish for Mexican meals.
Ingredients
•
2 Roma (plum tomatoes), cored
•
2 tablespoons vegetable oil
•
1 cup minced onion
•
2 cloves garlic, minced
•
1 cup uncooked long-grain white rice
•
1 3/4 cups low-sodium chicken broth
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1/4 cup canned tomato sauce
•
1 jalapeno pepper, chopped
•
2 sprigs fresh cilantro
•
salt to taste
Directions
1
Grate tomatoes into a bowl using a box grater; discard tomato skins.
2
Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3
Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4
Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5
Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.