Arroz Rojo -- Simple Mexican Rice

This hands-off Mexican Rice wants to be your default rice for all your favorite Mexican dishes.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Roast the tomato in the oven at 400F for 10-15 minutes
2. 2Add a dollop of oil to a saucepan on medium-high heat
3. 3Add the rice and stir frequently until opaque and golden brown
4. 4Add the roasted tomato to a blender along with the 1/2 onion and garlic clove
5. 5Pulse blend. Add a couple tablespoons of stock if it won't blend at first
6. 6Add the tomato puree to the rice and saute for a few minutes
7. 7Add the stock and 1/2 teaspoon salt
8. 8Stir well
9. 9Bring to a light boil, then simmer on medium-low heat until most of the liquid is absorbed
10. 10Turn off heat, cover, and let sit in its own steam for 5-10 minutes
11. 11Salt to taste