This Mexican red rice is easy to make and authentic in taste Use a different chile if you want milder or hotter rice
Prep Time
10 mins
Dificult
Medium
Servings
50 mins
Ingredients
Instructions
Grate tomatoes into a bowl using a box grater; discard tomato skins.
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.
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.
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.
Turn off the heat; let rice stand
covered
for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
