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 HYPERLINK "http://www.foodterms.com/encyclopedia/boil/index.html" boil . Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and HYPERLINK "http://www.foodterms.com/encyclopedia/simmer/index.html" 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.
Photo: Arroz Rojo Recipe














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By kbeeps
Portland, OR
on February 09, 2013
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Fabulous recipe - super simple! It only took a minute to grate the tomatoes, so that was no big deal. I used a large jalapeno since that was what I had on hand - I poked it all over with a fork and put it in the rice mixture whole. Gave just a hint of spice and the dish was very flavorful and delicious!
By sandraelaine1975
houston tx
on September 11, 2012
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Easy and so flavorful!
By Luly2
Chicago, IL
on July 18, 2012
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Delicious! I made this for a family gathering and everyone loved it!
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