Imported from the web

Red Tomato Rice (Arroz Rojo)

Name: Red Tomato Rice (Arroz Rojo)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 15 oz diced tomatoes (1 can, lightly drained; fire-roasted preferred. Alternatively, use 12 oz very ripe tomatoes, cored and roughly chopped.); 0.5 white onion (small, roughly chopped); 2 cloves garlic (peeled and halved); 1.5 tbsp vegetable oil; 1.5 cup white rice (Preferably medium-grain; source specifies white rice.); 1.75 cup chicken broth or water (Use either chicken broth or water.); fresh hot green chile (To taste; roughly 3 serranos or 2 jalapeños, each slit lengthwise.); 0.25 cup fresh parsley (About; coarsely chopped.); salt (About ¾ teaspoon if using lightly salted broth; 1½ teaspoons if using unsalted broth or water.)

Imported by Tracy Earl on SeeMeCook

A classic Mexican rice with separate, tender grains flavored with a smooth tomato, onion, and garlic puree, fresh chile, and parsley. Medium-grain rice is especially recommended for its hearty texture.

7 servings45 minMexican

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Ingredients

15 oz diced tomatoes (1 can, lightly drained; fire-roasted preferred. Alternatively, use 12 oz very ripe tomatoes, cored and roughly chopped.)
0.5 white onion (small, roughly chopped)
2 cloves garlic (peeled and halved)
1.5 tbsp vegetable oil
1.5 cup white rice (Preferably medium-grain; source specifies white rice.)
1.75 cup chicken broth or water (Use either chicken broth or water.)
fresh hot green chile (To taste; roughly 3 serranos or 2 jalapeños, each slit lengthwise.)
0.25 cup fresh parsley (About; coarsely chopped.)
salt (About ¾ teaspoon if using lightly salted broth; 1½ teaspoons if using unsalted broth or water.)

Steps

1
Combine the drained canned tomatoes or chopped fresh tomatoes with the roughly chopped onion and halved garlic in a blender or food processor. Blend until smooth.
2
Heat the vegetable oil in a medium, 3-quart saucepan with a tight-fitting lid over medium heat. An approximately 8-inch-wide pan is recommended for even cooking.
3
Add the raw rice and stir frequently for 5–6 minutes, until the kernels change from translucent to milky white. Some browning is fine.
4
Add the tomato puree and stir a couple of times. Cook for 2–3 minutes, until the mixture is reduced and looks somewhat dry.
5
Add the chicken broth or water and bring the mixture to a full boil.
6
Add the slit green chiles, chopped parsley, and salt. Use about ¾ teaspoon salt with lightly salted broth, or 1½ teaspoons with unsalted broth or water.
7
Stir thoroughly, scraping any rice kernels from the sides of the pan. Cover and cook over the lowest heat for 20 minutes; the heat should be low enough that only the slightest hint of steam escapes from the lid.
8
Alternatively, transfer everything to a rice cooker, set it to “cook,” and set a timer for 20 minutes. If it switches to “keep warm” after about 6 minutes, leave it there; the rice will continue cooking on that setting.
9
At 20 minutes, check that the rice is tender. Gently fluff it with a fork to release steam and stop the cooking.
10
Cover again and let stand a few minutes so the starch can firm up, or hold it on the rice cooker’s “keep warm” setting for up to 1½ hours.
11
Serve. Remove the chiles if desired, or use them as decoration on top of the rice.

Notes

The source gives an alternative tomato quantity: 12 oz (2 medium-small round or 4–6 plum) very ripe tomatoes instead of the 15-ounce can; the recipe allows either option. It also suggests adding 2 peeled, chopped carrots as the rice cooks and gently stirring in a cup or more of blanched or defrosted peas once cooked. Serving yield is 6 cups, for 6–8 people. If holding in a rice cooker, the source says the rice can remain on keep-warm for up to 1½ hours.