Arroz Rojo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 82
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 442
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
Ingredients
2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly
chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt
Directions
- Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
- Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.