# Arroz Rojo

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

## Ingredients

- `2` Roma tomatoes
- `2` TBSP vegetable oil
- `1` cup minced onion
- `1/4` tsp garlic powder
- `220` g (`1` cup) jasmine rice
- `1.75` cups low-sodium chicken broth
- `1/4` cup canned tomato sauce
- `1` jalapeno pepper, chopped
- `2` sprigs fresh cilantro
- `1/2` tsp salt

## Directions

- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno 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.

Servings: 4

Category: Sides

Link: https://www.allrecipes.com/recipe/221433/arroz-rojo-mexican-red-rice/

Tags: Mexican, Rice, Vegan