Mexican Arroz Rojo
Mexico’s beloved red rice gets its color and flavor from tomatoes and a careful toasting of the raw rice in oil. Every grain should be separate, fluffy, and full of flavor.
Ingredients
- 1.5 cups long-grain white rice
- 2 medium tomatoes, quartered
- 1/4 white onion
- 2 cloves garlic
- 2 cups chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon cumin
- 1 serrano pepper (optional, whole)
- Salt to taste
- Fresh cilantro for garnish
Instructions
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1
Rinse rice under cold water until it runs clear. Drain and let dry for 10 minutes (this helps it toast properly).
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2
Blend tomatoes, onion, and garlic with 1/2 cup of the chicken broth until smooth. Strain through a sieve to remove solids. You should have about 1.5 cups of liquid. Add remaining broth to total about 2.5 cups liquid.
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3
Heat oil in a medium saucepan over medium heat. Add rice and toast, stirring frequently, for 5-7 minutes until the rice turns golden and smells nutty.
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4
Pour in the tomato-broth mixture (it will sizzle dramatically — be careful). Add cumin, serrano pepper, and salt. Stir once, bring to a boil, then reduce heat to the lowest setting. Cover tightly and cook for 18-20 minutes.
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5
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, remove the serrano, and garnish with cilantro.
