Arroz Rojo (Marcela Valladolid) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
2. 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.
3. Add the broth, tomato sauce and grated tomato and bring to a HYPERLINK /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 /encyclopedia/simmer/index.html simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
4. 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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