Mexican Red Rice ~ Arroz Rojo
A good Mexican red rice should be fluffy and tasty enough to eat plain. Honestly, try some straight out of the pot and tell me if you agree.
- 2 cups white rice
- 3 small roma tomatoes cut into quarters
- ¼ small white onion cut into quarters
- 2 cloves garlic
- ¼ tsp cumin
- ¼ tsp salt
- 1½ cups chicken broth
In a blender add tomatoes, onion, garlic, cumin, salt and chicken broth and blend until smooth.
In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice and saute until the rice has an opaque color and is fragrant, about 2 minutes.
Add the chicken broth mix and stir to incorporate evenly. Cover, reduce the heat to low, and simmer until the rice is ready, about 30 minutes.
Fluff with a fork and serve immediately.