Rice with Tomato and Onion (Arroz Rojo)
Cookbook author Marcela Valladolid serves this simple rice with tamales, and it's delicious with grilled meats and stews, too. If you're used to making rice in a pot, you'll be intrigued by this frying-pan method. We've adapted her recipe in Mexican Made Easy (Clarkson Potter, 2011).
How to Make It
Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.
Heat oil over medium-high heat in a large frying pan. Add the onion and sauté until translucent, 5 minutes. Add the garlic and cook 1 minute. Stir in rice and cook, stirring occasionally, until slightly toasted, about 3 minutes.
Add tomato pulp, tomato sauce, and broth and bring to a boil. Add chile, cilantro, and salt, reduce heat to a simmer, and cook, covered, until liquid is absorbed and the rice is tender, about 20 minutes.
Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.
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