This Mexican red rice is easy to make and authentic in taste! Use a different chile if you want milder or hotter rice.
Ingredients
- Roma (plum tomatoes), cored: 2 piece
- vegetable oil: 2 Tbsp
- onion: 1 cup (minced)
- garlic: 2 clove (minced)
- uncooked long-grain white rice: 1 cup
- ¾ cups low-sodium chicken broth: 1 piece
- canned tomato sauce: 0.25 cup
- jalapeño pepper: 1 piece (chopped)
- sprigs fresh cilantro: 2 piece
- salt: (to taste)
Metric Conversion
Stages of cooking
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Grate tomatoes into a bowl using a box grater; discard tomato skins.
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Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
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Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
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Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
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Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
