Arroz Rojo (Mexican Red Rice)

🧂 Ingredients

• 1 cup long-grain white rice

  rinsed
• 1 tablespoon olive oil
• ½ onion

  finely chopped
• 2 cloves garlic

  minced
• ¼ cup tomato puree
• 1 carrot

  diced
• ½ teaspoon salt
• 1 + ¾ cups cups vegetable broth

  + ¾ cups
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ¼ teaspoon black pepper
• 1 jalapeño pepper

  seeded and either chopped or left whole
• coriander/cilantro

  fresh for garnish

Instructions

• 1 Wash the rice under cold water 3-4 times and strain. Set aside.
• 2 Heat the olive oil in a large skillet or saucepan over medium heat. Add the
  chopped onion, minced garlic and rice. Sauté until the onion becomes translucent
  and the rice is slightly golden. Stir constantly to prevent rice from burning.
• 3 Add the tomato puree, carrots and ½ teaspoon of salt and cook for 2 minutes,
  allowing it to caramelize slightly.
• 4 Add the vegetable broth, cumin, paprika, black pepper and jalapeños, stir and
  cover the skillet and cook for about 5 minutes.
• 5 Once the mixture is boiling, stir again one more time.
• 6 Reduce the heat to low, cover the skillet, and let the rice simmer for about
  15-20 minutes or until the liquid has been absorbed and the rice is tender.
  Avoid removing the lid or stirring the rice during this time.
• 7 Once the rice is cooked, remove the skillet from heat and let it sit, covered,
  for an additional 5 minutes.
• 8 Fluff the rice with a fork, garnish with fresh cilantro, and serve hot.

Nutrition Info