Mexican rice (Arroz Rojo)
Mexican rice (Arroz Rojo).
1 cup of white long-grain rice.
2 cups or water (could be substituted with chicken or vegetable broth)
3 roma tomoes
¼ of a small white onion
2 cloves of garlic
2 tablespoons of oil
Salt to taste.
Start by blending the tomatoes, garlic and onions with 2 cups of water. Set aside
In a large sauce pan, heat 2 tablespoons of oil at medium heat, add rice and fry rice for 3-5 minutes, or until the rice get s a golden color.
Add 2 cups of the blended tomato sauce to the sauce pan and when the mixture reaches a gentle boil, reduce the flame to as low as possible and cover.
Let rice cook for 20 minutes undisturbed. Do not open the lid.
Rice should be fluffy and the tomato mixture should be fully absorbed in the rice when finished.