Arroz Rojo

Marcella Valladolid
Servings: 4 to 6
1 to 30 min

Spicy Tomato Rice

  • Ingredients
  • step-by-step directions
Arroz Rojo
  • 2 plum tomatoes (cored)
  • 2 tablespoons vegetable oil
  • 1 cup minced white onion
  • 2 cloves garlic (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 to taste
  • 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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