International•budget
Arroz Rojo -- Simple Mexican Rice
This hands-off Mexican Rice wants to be your default rice for all your favorite Mexican dishes.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup long grain rice
- 1 tomato
- 1/2 small white onion
- 1 garlic clove
- 2 cups chicken stock ((or vegetable stock))
- 1/2 teaspoon salt
- 1 tablespoon oil
Instructions
- 1
Roast the tomato in the oven at 400F for 10-15 minutes
- 2
Add a dollop of oil to a saucepan on medium-high heat
- 3
Add the rice and stir frequently until opaque and golden brown
- 4
Add the roasted tomato to a blender along with the 1/2 onion and garlic clove
- 5
Pulse blend. Add a couple tablespoons of stock if it won't blend at first
- 6
Add the tomato puree to the rice and saute for a few minutes
- 7
Add the stock and 1/2 teaspoon salt
- 8
Stir well
- 9
Bring to a light boil, then simmer on medium-low heat until most of the liquid is absorbed
- 10
Turn off heat, cover, and let sit in its own steam for 5-10 minutes
- 11
Salt to taste