Popular Recipes: Arroz Rojo (Mexican Red Rice)

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Arroz Rojo (Mexican Red Rice)

"Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice."

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
• 1/4 cup canned tomato sauce
• 1 jalapeno pepper, chopped
• 2 sprigs fresh cilantro
• salt to taste

Instructions :

Prep : 15M	Cook : 5M	Ready in : 50M

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Notes :

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