Arroz Rojo
Serves 6
Directions
- 1Rinse rice in a strainer until water runs clear and drain well.
- 2Blend tomato, onion, and garlic with a splash of broth until smooth.
- 3Toast the rice in hot fat over medium heat, stirring every 20-30 seconds until golden.
- 4Stir in blended tomato mixture and fry for 2 minutes until it darkens.
- 5Add hot broth and salt, level the rice, and simmer covered on low.
- 6Cook for 18 to 20 minutes without lifting the lid or stirring.
- 7Remove from heat and let rest with lid on for 10 minutes.
Ingredients
- 1 cup long-grain white rice
- 3 tbsp oil or manteca
- 1 large Roma tomato
- 1/4 whole white onion
- 1 clove garlic
- 2 cup chicken broth
- 1 tsp salt
Equipment
strainerblenderpanfork
Tips
- Do not stir after the initial stir once the tomato is added.
- Drain rice well so it toasts instead of steaming.
- If broth is salty, use less than 1 teaspoon of salt.
- Use a fork to fluff the rice to avoid smearing the grains.
- If the rice is pale and bland, it was not toasted enough.
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