Arroz Rojo - Red Rice

By tlshinnick

Ingredients

• 2 garlic cloves, peeled
• 1/2 yellow onion, chopped
• 1 15-ounce can diced tomatoes, undrained
• 1 1/2 tablespoons vegetable oil
• 1 1/2 cups long-grain white rice
• 1 3/4 cups chicken broth or water
• 1 to 2 serranos or 1 large jalapeño), minced
• 2 medium carrots, peeled and chopped into 1/4-inch cubes (optional)
• 1/2 About 1/2 cup defrosted frozen peas (optional)
• 1/4 About 1/4 cup chopped cilantro

Preparation

Step 1

Put tomatoes, garlic, and onion in a food processor and process to a smooth puree.

Heat oil, add rice and cook over medium heat until rice is golden. Stir in the tomato puree, and cook for two minutes. Add stock,carrots, peppers, and cilantro.

Cover and cook 15-20 mins. Remove from heat and stir in the peas. Serve immediately.