Arroz Rojo (Mexican Rice)
Servings 6 +/-
Equipment
- Blender
- Fine Mesh Sieve
- Large Saucepan with Lid
Ingredients
- 2 small Roma tomatoes cored & halved
- ¼ small white onion
- 2 cloves of garlic
- 1½ tsp chicken bouillon granules caldo de pollo
- 1½ tsp tomato bouillon granules caldo de tomate
- ¼ tsp dried cumin
- ¼ tsp dried coriander
- Sea salt and freshly cracked black pepper to taste
- ½ cup of water plus more as needed
- 1 tbsp avocado oil or butter
- 1 cup long-grain rice
- ½-1 jalapeño; if using a whole pepper cut a slit down the middle lengthwise
- Large sprig of cilantro
Instructions
- Blend the Roma tomatoes, onion, garlic, chicken bouillon, tomato bouillon, cumin, coriander, sea salt, freshly cracked black pepper to taste, and water in a blender. Blend until smooth. Taste and re-season as needed.
- Pour the mixture through a fine-mesh sieve into a large measuring cup. Once drained, add enough water to the measuring cup to make two cups of liquid. Side Note: My rice uses 2 cups of liquid to 1 cup of rice. Check your rice instructions and use the correct liquid ratio.
- Heat the oil or butter in a large saucepan over medium-high heat. Add the rice and cook, stirring frequently, for 2-3 minutes.
- Add the two cups of liquid to the saucepan and bring to a boil over high heat, then reduce the heat to medium-low.
- Stir one more time and top with cilantro and jalapeño.
- Cover and let cook UNDISTURBED for 20 minutes.
- Remove the rice from the burner without removing the lid and let it sit UNDISTURBED for 5 minutes.
- Carefully remove the lid, discard the cilantro and jalapeño. Fluff the rice with a fork.
- Serve and enjoy.