Description
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 5