Arroz Rojo (Mexican Red Rice)

Name: Arroz Rojo (Mexican Red Rice)
Yield: Serves 6-8 as a side dish
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 , ripe tomatoes (about 12 ounces), cored and quartered; 1 , medium onion, preferably white, peeled, trimmed of root end,and quartered; 3 , medium jalapeño chiles; 2 cups, long grain white rice; 1/3 cup, canola oil; 4 cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 2 cups, low-sodium chicken broth (or vegetable broth); 1 tablespoon, tomato paste; 1 1/2 teaspoons, 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

Latin America & Caribbean

Mexican

Pasta, Grains, Rice & Beans

Rice

'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers.

SERVES6-8 as a side dish

TIME55 minutes

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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