World Flavors Cookbook

Arroz Rojo (Mexican Red Rice)

Mexico's everyday tomato rice — long-grain rice toasted in oil, then simmered in a tomato-onion-garlic broth until every grain is separate and red.

Cuisine: Mexico

Ingredients

• 300g long-grain white rice
• 3 tomatoes, roughly chopped
• 1/2 onion
• 2 cloves garlic
• 500ml chicken broth
• 2 tbsp oil
• 1 tsp salt
• 1 serrano chili, whole (optional)
• Cilantro

Instructions

1. Rinse rice until water runs clear. Drain well.
2. Blend tomatoes, onion, and garlic until smooth.
3. Toast rice in oil over medium heat, stirring constantly, 5-7 minutes until golden.
4. Add blended tomato mixture. Stir until absorbed.
5. Add broth and salt. Add whole serrano.
6. Bring to boil. Cover tightly on very low heat 18 minutes.
7. Rest 5 minutes without lifting lid. Fluff with fork.