Arroz Rojo with Charred Tomatoes, Chiles, and Onion

Name: Arroz Rojo with Charred Tomatoes, Chiles, and Onion
Yield: Serves 6-8 as a side dish
Cuisine: Mexican
Ingredients: 2 , ripe tomatoes (about 12 ounces), cored; 1 , medium white onion, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise; 6 cloves, garlic, unpeeled and scrubbed; 3 , medium jalapeño chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds; 2 cups, long grain white rice; 1/3 cup, canola oil; 2 cups, low-sodium chicken broth, or vegetable broth; 1 tablespoon, tomato paste; 1 1/2 teaspoon, table salt; 1/2 cup, minced fresh cilantro leaves; 1 , lime cut into wedges, for serving

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Appears in Cook's Illustrated September/October 2004

Side Dishes

Mexican

Rice

SERVES6-8 as a side dish

TIME55 minutes

Arroz Rojo with Charred Tomatoes, Chiles, and Onion

WHY THIS RECIPE WORKS

Our perfect Mexican rice recipe had to be rich but not oily and moist but not watery; furthermore, it had to boast clean, balanced flavors and tender, perfectly cooked rice. We produced superior grains by rinsing the long-grain white rice a...

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