My friend, Maria Elena, shared this recipe with me after my struggles with arroz rojo. It produces the perfect texture and flavor for this traditional Mexican side dish.
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6
AuthorMelissa Hiatt (Making it Sweet)
Ingredients
2plum/roma tomatoes finely chopped
2tbsp.vegetable oil
1cuponionminced
2clovesgarlicminced
1cuplong grain rice
1 ¾cupchicken brothvegetable broth or water is good, too
¼cuptomato sauce
¼cupchopped fresh cilantro
1tsp.dried oregano
salt and pepper to tasteI used about 1 teaspoon of salt and about 1/4 tsp of pepper
Instructions
Heat the oil in a pot over medium heat.
Add the onions and sauté until translucent (about 2-3 minutes).
Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
Add the cilantro, oregano and salt and pepper to taste.
Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
Fluff with a fork and serve.
Recipe Notes
You may omit the cilantro if you're not a fan of the flavor. I personally like it - but the rice without cilantro tastes just as good.