Arroz Rojo

Total Time:
48 min
Prep:
15 min
Inactive:
8 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 plum tomatoes, cored
  • 2 tablespoons vegetable oil
  • 1 cup minced white onion
  • 2 cloves garlic, minced
  • 1 cup long-grain rice
  • 1 3/4 cups chicken broth
  • 1/4 cup canned tomato sauce
  • 1 serrano chile
  • 1 sprig fresh cilantro
  • Salt
Directions
  • Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.

  • Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.

  • Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.

  • Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.


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    Recipe courtesy of Daisy Martinez