Mexican Cooking ~ Arroz Rojo

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* Exported from MasterCook *

 

Mexican Red Rice / Arroz Rojo

 

Recipe By : Meatless Mexican Home Cooking ~ Nancy Zaslavsky

Serving Size : 1 Preparation Time :0:00

Categories : Mexican Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 Cup medium-grain white rice

1 1/2 Tablespoons vegetable oil

1/4 Cup finely chopped onion

1 Clove garlic -- finely chopped

2 tomatoes -- blanched, skinned,

cored, and pureed

1/4 Teaspoon kosher salt (adjust salt to the saltiness

of the broth)

4 grinds black pepper

1 jalapeno or serrano chile -- slit down the side

with seeds intact

2 Cups boiling vegetable broth * or water

 

Rinse the rice under running water until the starches run clear. Drain well,

then shake the strainer to rid the rice of all moisture.

 

heat the oil in a large saucepan (with cover) and saute the onion until

transparent. Add the garlic and cook until golden. Add the rice and stir,

coating the grains with oil. Continue to stir until the rice is just beginning

to cook and change color.

 

Add the tomat o puree to the sizzling rice. Add the salt and pepper. Add the

whole chile and the hot broth, bring to a boil, cover, turn down the heat, and

simmer for 25 minutes. Turn off the heat and let the rice rest for 10 minutes

before removing the cover. Fluff the grains with a fork. Remove the chile before

serving.

 

* Broth recipe entered separately

 

 

 

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NOTES : Mexican red rice is the ubiquitous rice served in homes and fondas with

comida, either as a separate dish after a simple brothy soup, or before, or

with, the main dish. Red rice has all the flavors of Mexico, and can be labeled

as comfort food for the entire population. Many peopele add a few tablespoons

each of fresh peas and diced carrots when adding the liquid. Yield: 4 servings