Mexican Red Rice (arroz rojo)

Ingredients

• 3 cups long-grain white rice (Mexican, Basmati, or Jasmine)
• 1 pound tomatoes (cut into quarters)
• 1 medium white onion (cut in big chunks)
• 3 1/2 cups chicken stock (or homemade chicken broth)
• 2 cloves garlic (peeled)
• 1/2 cup olive oil (or sunflower oil)
• 1 cube tomato concentrate (or 1 tablespoon tomato paste)
• salt (as needed)

Instructions

1. 1

   Place rice in a large bowl and cover with cold water. Stir to remove as much as you can of the starch, then discard the water and repeat the process 2-3 more times.

2. 2

   Drain the rice with a strainer and place it over a bowl. Allow to dry for 20 minutes.

3. 3

   Place tomatoes in a blender, add onions, garlic, and tomato concentrate.

4. 4

   Add 2 cups of chicken stock and blend until smooth.

5. 5

   Heat oil in a pan over medium heat. Add rice and cook stirring constantly until rice is nicely golden.

6. 6

   Remove from heat and then use a spoon to discard the excess oil from the pan.

7. 7

   Return the pan to the stove and set the heat to high. Wait 8-10 seconds so the rice will heat up again, then add the tomato sauce.

8. 8

   Pour the remaining stock, add a pinch of salt, and stir to combine. Taste and adjust salt if needed.

9. 9

   Bring to a boil, then cover the pan and set the heat to medium-low.

10. 10

    Cook rice for 16-18 minutes without uncovering the pan.

11. 11

    Remove the pan from the stove and allow the rice to sit for 5 minutes.

12. 12

    Use a fork and gently fluff the rice, combining the tomato sauce that accumulates on top.

13. 13

    Serve with your favorite dishes or alone with a fried egg on top.