Mexican Red Rice (Arroz Rojo)

1. 1

   Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.

2. 2

   Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, puree onion, garlic, chile, and chopped tomatoes.

3. 3

   Add tomato puree to rice, increase heat to high, and cook, stirring, until puree has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.

4. 4

   Note: Nutritional analysis is per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.