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Mexican Arroz Rojo (Red Rice)

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
50 min
SERVINGS
5 servings
Dinner Mexican
Mexican Arroz Rojo (Red 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
1
Shred tomatoes using a box grater; discard the outer layer of the tomatoes.
2
Heat vegetable oil in a large, heavy skillet over high heat. Add an onion and cook until it's soft and tender, stirring occasionally, around 5 minutes. Stir in minced garlic and cook until it's fragrant, about 1 minute.
3
Add rice to the skillet and stir constantly until it's lightly toasted, roughly 3 more minutes. Add grated tomatoes, chicken broth, and tomato sauce; bring the mixture to a rolling boil.
4
Stir in sliced jalapeño pepper, chopped cilantro, and salt; lower the heat to a low simmer. Cover the skillet and let it cook until all the liquid has been absorbed, approximately 15 minutes. Do not lift the cover during this time.
5
Switch off the heat; let the rice rest, covered, for 8 minutes. Fluff it with a fork before transferring it to a serving dish.