Mexican Red Rice (Arroz Rojo) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Don't like spice? Omit the serrano chile pepper or sub with bell pepper. Ingredients:
1 cup long-grain rice |
2 tablespoons vegetable oil |
1 white onion, chopped |
1 garlic clove, minced |
1 small serrano chile, finely chopped |
1 can (about 15 oz.) diced or chopped tomatoes, drained |
1 1/2 cups reduced-sodium chicken broth |
3/4 teaspoon kosher salt |
Directions:
1. Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.
2. Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.
3. Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.
4. Note: Nutritional analysis is per serving.
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