Mexican Red Rice (Arroz Rojo)
![Mexican Red Rice (Arroz Rojo) Mexican Red Rice (Arroz Rojo)](https://img.sunset02.com/sites/default/files/image/recipes/su/10/01/mexican-red-rice-su-x.jpg)
How to Make It
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.
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, purée onion, garlic, chile, and chopped tomatoes.
Add tomato purée to rice, increase heat to high, and cook, stirring, until purée 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.
Note: Nutritional analysis is per serving.
Ingredients
Directions
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.
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, purée onion, garlic, chile, and chopped tomatoes.
Add tomato purée to rice, increase heat to high, and cook, stirring, until purée 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.
Note: Nutritional analysis is per serving.