I substituted a jalapeno pepper for the serrano but every thing else was the same. This was good and I made with chicken enchilada's. One thing when you add the pureed tomato mixture to the rice it says it will bubble and splatter. Take this very seriously. I'm pretty sure I have tomato on my ceiling now.
Mexican Red Rice (Arroz Rojo)
Photo: Annabelle Breakey; Styling: Randy Mon
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Amount per serving
- Calories: 186
- Calories from fat: 24%
- Protein: 4.2g
- Fat: 5.3g
- Saturated fat: 0.9g
- Carbohydrate: 30g
- Fiber: 1.3g
- Sodium: 433mg
- Cholesterol: 6.3mg
- 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
- 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.
- Note: Nutritional analysis is per serving.
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