Arroz rojo mexicano estilo restaurante + Vídeo

Ingredientes

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion (diced)
• 1 –3 jalapeño peppers (seeded and minced (See Notes))
• 3 cloves garlic (minced)
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 14.5 ounces fire-roasted diced tomatoes with garlic
• 8 ounces tomato sauce
• 1 cup corn (frozen, fresh or canned and drained)
• 2 tablespoons Mexican Seasoning Blend (recipe below)
• 1 teaspoon kosher salt
• Chopped fresh cilantro
• 4 tablespoons New Mexico chile powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cayenne pepper

Preparación

1. 1

   Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.

2. 2

   Add the garlic and stir. Continue cooking for 30 seconds.

3. 3

   Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.

4. 4

   Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.

5. 5

   Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.

6. 6

   Remove from the heat and sprinkle with the cilantro.

7. 7

   Mexican Seasoning Blend

8. 8

   Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.