Arroz Rojo (Mexican Red Rice)

This Mexican red rice with garlic and jalapeño is a deliciously savory tomato-flavored rice that makes an authentic side dish for Mexican meals.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 213 Calories

Ingredients

• 2 tablespoons vegetable oil
• salt to taste
• 2 cloves garlic, minced
• 1 cup minced onion
• 1 jalapeno pepper, chopped
• 1 cup uncooked long-grain white rice
• 2 sprigs fresh cilantro
• 2 Roma (plum tomatoes), cored
• 1.75 cups low-sodium chicken broth
• 0.25 cup canned tomato sauce

Recipe Instructions

Step 1

Grate tomatoes into a bowl using a box grater; discard tomato skins.

Step 2

Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Step 3

Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.

Step 4

Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.

Step 5

Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.