Arroz Rojo (Mexican Red Rice)

Directions

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 and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
3. Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
4. Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
5. Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

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Reviews (6)

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23

tryingcake

May. 10, 2012

"This was very good and very easy. I made enough for 45 people and everyone enjoyed it. My only change - My altered servings called for many many Roma tomatoes, peeled. I drained a #10 can of diced ..." See moretomatoes and it worked perfectly."

14

juliee

Jan. 18, 2013

"I'm glad I picked this recipe in a hurry last night. I usually will not choose recipes that have not been highly rated by many people and choosing a recipe with only 1 rating is not normal for me. So ..." See moreI had to give this recipe a review. The rice turned like a classic Mexican rice. I didn't have enough fresh tomatoes so I puréed a 12 oz can and used about 3/4 of the can. I also added a little extra cilantro and next time I will also add green chiles. This one is a keeper."

2

sjw

Feb. 26, 2013

"So so good. Thank you for sharing...." See more"