Mexican Red Rice

1. 1

   Place rice in a bowl, cover with cold water, swish around, and drain in a colander.

2. 2

   Repeat until water runs clear.

3. 3

   You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).

4. 4

   Let rice sit in colander to drain/dry for at least 20-30 minutes.

5. 5

   I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.

6. 6

   Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.

7. 7

   Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat.

8. 8

   When hot, add rice and cook for 2-3 minutes, stirring constantly.

9. 9

   Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.

10. 10

    When rice starts to turn golden in color, add the puree mixture.

11. 11

    Note that it will steam and may spatter a bit when added.

12. 12

    Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).

13. 13

    Add chicken broth and salt.

14. 14

    Bring to a boil.

15. 15

    Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).

16. 16

    Uncover, fluff rice, and let stand for 5-10 minutes.

* Per serving · 4 servings · Values may vary.