Mexican Red Rice

Name: Mexican Red Rice
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long-grain white rice, thoroughly rinsed and completely dried; 3 tablespoons neutral vegetable oil or lard; 2 medium Roma tomatoes, chopped; 1/4 medium white onion; 2 garlic cloves, peeled; 2 cups low-sodium chicken broth (or water plus 1 tablespoon powdered chicken bouillon), divided; 1/2 teaspoon ground cumin; 1/2 teaspoon salt (adjusted to taste); 1 whole fresh jalapeño or serrano pepper, punctured once with a knife (optional)

This is like the rice that you get at a mexican restaurant. It's actually called "arroz rojo".

45 minutes280 kcal cal / servingServes 4 servings

Scale

Ingredients

1 cup long-grain white rice, thoroughly rinsed and completely dried
3 tablespoons neutral vegetable oil or lard
2 medium Roma tomatoes, chopped
1/4 medium white onion
2 garlic cloves, peeled
2 cups low-sodium chicken broth (or water plus 1 tablespoon powdered chicken bouillon), divided
1/2 teaspoon ground cumin
1/2 teaspoon salt (adjusted to taste)
1 whole fresh jalapeño or serrano pepper, punctured once with a knife (optional)

Steps

Rinse the white rice thoroughly under cold running water until the water runs clear, then drain and set aside to dry completely so it fries properly.
Add the chopped Roma tomatoes, white onion, peeled garlic cloves, and 1/4 cup of the chicken broth to a blender. Puree until completely smooth.
Heat the vegetable oil or lard in a heavy-bottomed skillet or saucepan over medium heat.
Add the dried rice to the skillet. Stir frequently for 6 to 8 minutes until the grains become opaque, chalky, and toast to a light golden-tan color, sounding like rattling pebbles.
Carefully pour the blended tomato puree directly into the toasted rice. Stir continuously for 2 minutes to cook out the raw flavor until the sauce reduces and deepens in color.
Pour in the remaining 1 3/4 cups chicken broth, ground cumin, salt, and chicken bouillon (if using). Stir once to combine.
Place the whole punctured jalapeño or serrano pepper on top of the liquid if using.
Bring the liquid to a rapid rolling boil, then immediately reduce the heat to low and cover tightly with a lid.
Cook undisturbed for 18 to 20 minutes without lifting the lid until the liquid has been fully absorbed.
Remove the pot from the heat and allow it to rest undisturbed with the lid on for 10 minutes.
Remove the lid, discard or serve the pepper on the side, and gently fluff the rice with a fork before serving.

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