Recipe Details

Recipe provided by AllRecipes.com

Arroz Rojo (Mexican Red Rice)

This Mexican red rice with garlic and jalapeño is a deliciously savory tomato-flavored rice that makes an authentic side dish for Mexican meals.
Makes:5 servings

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
  • 1¾ cups low-sodium chicken broth
  • ¼ cup canned tomato sauce
  • 1 jalapeno pepper, chopped
  • 2 sprigs fresh cilantro
  • salt to taste

Directions

Prep:15 mCook:25 mReady:50 m
  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. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  3. Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
  4. Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
  5. Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

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