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Arroz Rojo (Mexican Red Rice)

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Arroz Rojo (Mexican Red Rice)

Directions

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Ingredients :

  • 2 Roma (plum tomatoes)
  • cored
  • 2 tablespoons vegetable oil
  • 1 cup minced onion
  • 2 cloves garlic
  • minced
  • 1 cup uncooked long-grain white rice
  • 1 ¾ cups low-sodium chicken broth
  • ¼ cup canned tomato sauce
  • 1 jalapeno pepper
  • chopped
  • 2 sprigs fresh cilantro
  • salt to taste
  • Methods :

  • Grate tomatoes into a bowl using a box grater; discard tomato skins.
  • 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.
  • 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.
  • 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.
  • 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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