Arroz rojo, arroz mexicano sencillo

Ingredientes

• 1 cup long grain rice
• 1 tomato
• 1/2 small white onion
• 1 garlic clove
• 2 cups chicken stock ((or vegetable stock))
• 1/2 teaspoon salt
• 1 tablespoon oil

Preparación

1. 1

   Roast the tomato in the oven at 400F for 10-15 minutes

2. 2

   Add a dollop of oil to a saucepan on medium-high heat

3. 3

   Add the rice and stir frequently until opaque and golden brown

4. 4

   Add the roasted tomato to a blender along with the 1/2 onion and garlic clove

5. 5

   Pulse blend. Add a couple tablespoons of stock if it won't blend at first

6. 6

   Add the tomato puree to the rice and saute for a few minutes

7. 7

   Add the stock and 1/2 teaspoon salt

8. 8

   Stir well

9. 9

   Bring to a light boil, then simmer on medium-low heat until most of the liquid is absorbed

10. 10

    Turn off heat, cover, and let sit in its own steam for 5-10 minutes

11. 11

    Salt to taste