Mexican Red Rice (Arroz Rojo)
Servings: 3
Ingredients
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped or 1 small white onion
- ¼ cup tomato paste
- ½ teaspoon salt or to taste
- 1 cup long-grain white rice
- 2 cups unsalted vegetable broth or water
- 3 to 4 whole garlic cloves
- cilantro, minced, optional for garnish
Instructions
- In a small pot, heat the olive oil over medium heat. Add the minced shallot or onion and sauté until softened, about 5 minutes. Stir in the tomato paste and combine well.
- Add the salt, rice and broth or water and stir to combine. Drop in the garlic cloves.
- Bring the rice to a boil, turn the heat down to a gentle simmer, cover and cook until the rice has absorbed the liquid, approximately 18 to 20 minutes.
- Turn off the heat and allow the rice to sit for 5 minutes. Fluff with a fork before serving and, if desired, sprinkle with minced cilantro.