Arroz Rojo

1. 1

   Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.

2. 2

   Heat the oil in a medium heavy skillet over medium-high heat.

3. 3

   Add the onions and saute until translucent, about 5 minutes.

4. 4

   Add the garlic and cook for 1 minute.

5. 5

   Stir in the rice and cook until slightly toasted, about 3 minutes.

6. 6

   Add the broth, tomato sauce and grated tomato and bring to a boil.

7. 7

   Add the serrano, cilantro sprig and salt, to taste.

8. 8

   Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.

9. 9

   Turn off the heat under the skillet.

10. 10

    Cover the rice and let stand for 8 minutes.

11. 11

    Fluff the rice with a fork, transfer to a serving bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.