Arroz Rojo (Mexican Red Rice)
Delicious and easy recipe, using some fresh ingredients and pantry staples.
- 2 Roma tomatoes
- 2 tablespoons canola oil
- 1 medium onion
- 2 cloves garlic
- 1 cup uncooked white rice
- 1-3/4 cup low-sodium chicken broth
- 1/4 cup canned tomato sauce
- 1 jalapeño pepper
- 2 sprigs fresh cilantro
- Salt to taste
- Wash tomatoes and cilantro. Using a paring knife, carefully cut out tomato core.
- Peel and chop onions. Finely chop garlic and jalapeño, removing seeds. Roughly chop cilantro.
- Place a grater in a bowl and grate tomato using the large holes. Discard skins.
- Heat oil in a large skillet over medium-high heat and cook onion until translucent, about 5 minutes. Stir in garlic and cook one minute more.
- Stir rice into onion mixture and cook, stirring until rice is lightly toasted, about 3 minutes. Stir in grated tomato, broth and tomato sauce. Bring to a boil.
- Mix in jalapeño pepper, cilantro and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Smart Shopping Tips
- Some tomatoes are harvested before they are ripe and ripen during transit to the store.
- Tomatoes that are “vine ripened” will have the best flavor.
- Tomatoes should feel firm and heavy for their size. Skin should be free of blemishes and bruises.
- Use up any remaining tomato sauce by adding it to pasta sauce, soups, pizza sauce or barbecue sauce.
- Leftover tomato sauce and tomato paste can be also be frozen in recipe-ready portions. Be sure to label and mark with the date! For best quality, use within a time frame of 4-6 months.
- Add some lean protein for a quick, tasty main dish. Lean ground beef, turkey, grilled chicken or even some cooked beans will round out the meal.