Marcella Valladolid's Arroz Rojo

By kimvess

Ingredients

• 2 Plum Tomatoes (cored)
• 2 tablespoons Vegetable Oil
• 1 cup minced White Onion
• 2 Garlic cloves (minced)
• 1 cup Long-Grain Rice
• 1/4 cup canned Tomato Sauce
• 1 3/4 cups Chicken Broth
• 1 Serrano Chile
• 1 sprig Cilantro
• Salt

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 Plum Tomatoes (cored)

instructions Using a box grater, grate the tomato into a medium bowl.

step 2

ingredients 2 tablespoons Vegetable Oil
1 cup minced White Onion
2 Garlic cloves (minced)

instructions Heat oil over medium-high heat in a heavy skillet. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute.

step 3

ingredients 1 cup Long-Grain Rice
1/4 cup canned Tomato Sauce
1 3/4 cups Chicken Broth
1 Serrano Chile
1 sprig Cilantro
Salt

instructions Stir in the rice and cook until slightly toasted, about 3 minutes. Add grated tomato, tomato sauce, and chicken broth. Bring to a boil. Add the serrano, cilantro, and salt. Reduce heat to simmer, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes.

step 4

ingredients

instructions Turn off the heat and keep covered for 8 minutes. Fluff the rice with a fork, transfer to bowl, and serve.