Arroz Rojo (mexican Red Rice)

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• 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.