Arroz Rojo (Mexican Red Rice)

1. 1

   Using a box grater, grate the tomatoes into a bowl and discard the tomato skins.

2. 2

   Heat vegetable oil in a heavy skillet over medium-high heat. Add the onion and cook, stirring, until tender, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

3. 3

   Stir in the rice and cook, stirring often, until it is lightly toasted, about 3 more minutes. Add the grated tomato, chicken broth, and tomato sauce, then bring the mixture to a boil.

4. 4

   Stir in the jalapeño pepper, cilantro, and salt; reduce the heat to low. Cover the skillet and simmer until the liquid is absorbed, about 15 minutes. Do not lift the lid while the rice cooks.

5. 5

   Turn off the heat and let the rice stand, covered, for 8 minutes. Fluff with a fork before transferring the rice to a serving dish.

• Calories 261.88 kcal Moderate
• Protein 4.55 g Low Source
• Carbs 46.67 g Moderate
• Total Fat 5.61 g Moderate
• Saturated Fat 0.79 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 55.87 mg Low Source
• Fiber 1.04 g Low Source
• Sugar 1.83 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 203.17 mg Moderate
• Iron 1.31 mg Low Source
• Potassium 102.3 mg Low Source
• Vitamin A 79.54 mcg_rae Low Source
• Vitamin C 30.03 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅