Mexican Take-Out Arroz Rojo (Red Rice)

1. 1

   Preheat the oven to 350u00b0.

2. 2

   Heat the oil in a large, heavy saucepan set over medium heat. Add the onion, chiles, and garlic and saute until translucent, about 5 minutes, stirring constantly. Add the rice and cook until it begins to turn golden brown, about 5 more minutes.

3. 3

   Meanwhile, combine the tomatoes, salt, and lime juice in a blender and puree.

4. 4

   Add the tomato puree and 1 1/2 cups water to the saucepan and stir to combine. Transfer the rice to a 4-quart baking dish or casserole, and cover with foil.

5. 5

   Bake for 35-45 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven and let rest for 10 minutes. Fluff with a fork and serve hot.

6. 6

   Note: Leftover rice can be reheated in a microwave.

* Per serving · 4 servings · Values may vary.

No additional tips available.