Arroz Rojo with Charred Tomatoes, Chiles, and Onion
Appears in Cook's Illustrated September/October 2004
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...