Mexican Red Rice (Arroz Rojo)

By Gina G

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

Details

Adapted from myrecipes.com

Preparation

Step 1

Step 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.
Step 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.