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Mexican Red Rice (Arroz Rojo)

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 1 hr
Yield Makes 4 cups (4 to 6 servings)
This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Don't like spice? Omit the serrano chile pepper or sub with bell pepper.

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

Nutrition Information

  • calories 186
  • caloriesfromfat 24 %
  • protein 4.2 g
  • fat 5.3 g
  • satfat 0.9 g
  • carbohydrate 30 g
  • fiber 1.3 g
  • sodium 433 mg
  • cholesterol 6.3 mg

How to Make It

  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.

  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.

  3. Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.

  4. Note: Nutritional analysis is per serving.