Arroz Rojo

By msweeney

Ingredients

• 2 plum tomatoes, cored
• 2 tablespoons vegetable oil
• 1 cup minced white onion
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 1 3/4 cups chicken broth
• 1/4 cup canned tomato sauce
• 1 serrano chile
• 1 sprig fresh cilantro
• Salt

Details

Servings 4
Preparation time 15mins
Cooking time 48mins
Adapted from foodnetwork.com

Preparation

Step 1

Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.

Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.

Add the broth, tomato sauce and grated tomato and bring to a HYPERLINK "http://www.foodterms.com/encyclopedia/boil/index.html" boil . Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and HYPERLINK "http://www.foodterms.com/encyclopedia/simmer/index.html" simmer until the liquid is absorbed and the rice is tender, about 15 minutes.

Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.