Arroz Rojo (Juana's Mexican Red Rice)

Name: Arroz Rojo (Juana's Mexican Red Rice)
Prep time: 5 min
Cook time: 38 min
Total time: 43 min
Ingredients: 2 cups long grain white rice (rinsed, (See Note 1)); 1/4 cup vegetable oil; 2 cups water; 1 jalapeño; 2 roma tomatoes (sliced in half lengthwise); 1/4 white onion; 2 cloves garlic; 1 tbsp Knorr chicken bouillon powder; 1 tbsp Knorr tomato bouillon powder; 1 packet Goya Sazon Seasoning con Culantro Y Achiote; 1 cup water

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Prep Time: 5 minutes

Cook Time: 38 minutes

Total: 43 minutes

Servings: 12

arroz rojo mexican red rice

Instructions

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Step 1

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Step 2

In a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.

Step 3

Slice the jalapeño from tip to stem, keeping pieces attached, set aside.

Step 4

In a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.

Step 5

Pour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalapeño in the center on top of rice.

Step 6

Bring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).

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