Arroz Rojo (Mexican Red Rice)
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Description
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Ingredients
- 2 Roma (plum tomatoes), cored
- 2 tablespoons vegetable oil
- 1 cup minced onion
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 1 ¾ cups low-sodium chicken broth
- ¼ cup canned tomato sauce
- 1 jalapeno pepper, chopped
- 2 sprigs fresh cilantro
- salt to taste
Directions
- 1. Grate tomatoes into a bowl using a box grater; discard tomato skins.
- 2. Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- 3. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- 4. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- 5. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts
serving: 5 servings
calories: 213.3 kcal
carbohydrates: 35.1 g
protein: 4.6 g
saturated fat: 1.1 g
cholesterol: 1.4 mg
sodium: 108.7 mg
fiber: 1.6 g
sugar: 2.9 g
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