Mexican Red Rice with Tomato and Garlic
Long-grain rice is toasted in oil until golden, then simmered in a garlicky tomato and chicken broth until every grain is fluffy, separate, and full of flavor. A whole jalapeño cooks in the pot for gentle warmth without much heat. It's the classic partner for tacos, enchiladas, and grilled meats.
35 mins
4 servings
Ingredients
- 1 cup + 2 ⅔ tablespoons Low Sodium Chicken Broth
- 1 ½ tablespoons Cilantro (Fresh)
- 1 ½ cloves of Garlic
- ¾ Jalapeno
- ¾ Lime
- ¼ White Onion
- 1 cup Long Grain White Rice
- ⅔ teaspoon Kosher Salt
- ⅔ can of Tomato Sauce
- ⅓ teaspoon Ground Cumin
- 1 ½ tablespoons Vegetable Oil
Directions
- Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then shake off as much water as you can.
- Heat the oil in a medium heavy saucepan with a tight-fitting lid over medium heat. Add the rice and cook, stirring often, until many of the grains turn golden, 5 to 7 minutes.
- Add the onion and cook for 2 minutes, then stir in the garlic for 30 seconds.
- Pour in the tomato sauce (it will sizzle) and stir for 1 minute. Add the broth, salt, cumin, and jalapeño halves and bring to a boil.
- Stir once, cover, turn the heat to low, and cook for 18 to 20 minutes without lifting the lid, until the liquid is absorbed.
- Take the pan off the heat and let it rest, still covered, for 10 minutes. Remove the jalapeño, fluff the rice with a fork, sprinkle with cilantro, and serve with lime wedges.
