Spicy Tomato Rice

Marcella Valladolid's Arroz Rojo

  • 2 Plum Tomatoes (cored)
  • 2 tablespoons Vegetable Oil
  • 1 cup minced White Onion
  • 2 Garlic cloves (minced)
  • 1 cup Long-Grain Rice
  • 1/4 cup canned Tomato Sauce
  • 1 3/4 cups Chicken Broth
  • 1 Serrano Chile
  • 1 sprig Cilantro
  • Salt
step-by-step directions
step-by-step directions
  • Using a box grater, grate the tomato into a medium bowl. 
  • Heat oil over medium-high heat in a heavy skillet. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. 
  • Stir in the rice and cook until slightly toasted, about 3 minutes. Add grated tomato, tomato sauce, and chicken broth. Bring to a boil. Add the serrano, cilantro, and salt. Reduce heat to simmer, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. 
  • Turn off the heat and keep covered for 8 minutes. Fluff the rice with a fork, transfer to bowl, and serve. 
Similar categories: Mexican Cuisine

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Marcella Valladolid's Arroz Rojo

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