Name: Arroz Rojo (Mexican Red Rice)
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Roma (plum tomatoes), cored - 2; Vegetable oil - 2 tablespoons; Minced onion - 1 cup; Garlic, minced - 2 cloves; Uncooked long-grain white rice - 1 cup; Low-sodium chicken broth - 1 ¾ cups; Canned tomato sauce - ¼ cup; Jalapeño pepper, chopped - 1; Fresh cilantro - 2 sprigs; Salt to taste - 2 sprigs

Ingredients for - Arroz Rojo (Mexican Red Rice)

1. Roma (plum tomatoes), cored 2

2. Vegetable oil 2 tablespoons

3. Minced onion 1 cup

4. Garlic, minced 2 cloves

5. Uncooked long-grain white rice 1 cup

6. Low-sodium chicken broth 1 ¾ cups

7. Canned tomato sauce ¼ cup

8. Jalapeño pepper, chopped 1

9. Fresh cilantro 2 sprigs

10. Salt to taste 2 sprigs

How to cook deliciously - Arroz Rojo (Mexican Red Rice)

1 . Stage

Grate tomatoes into a bowl using a box grater; discard tomato skins.

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.