Rice With Tomato And Onion (Arroz Rojo)

• 2 Roma tomatoes, cored
• 2 tablespoons vegetable oil
• 1 cup minced white onion
• 2 garlic cloves, minced
• 1 cup long-grain rice
• 1/4 cup canned tomato sauce
• 1 3/4 cups low-sodium or homemade chicken broth
• 1 serrano chile, cut in half lengthwise (seeded if you prefer a mild rice)
• 1 or 2 sprigs cilantro
• 1/2 teaspoon salt

1. Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.
2. Heat oil over medium-high heat in a large frying pan. Add the onion and saute until translucent, 5 minutes. Add the garlic and cook 1 minute. Stir in rice and cook, stirring occasionally, until slightly toasted, about 3 minutes.
3. Add tomato pulp, tomato sauce, and broth and bring to a boil. Add chile, cilantro, and salt, reduce heat to a simmer, and cook, covered, until liquid is absorbed and the rice is tender, about 20 minutes.
4. Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.

tomatoes, vegetable oil, white onion, garlic, longgrain rice, tomato sauce, chicken broth, serrano chile, cilantro, salt

Taken from www.myrecipes.com/recipe/rice-tomato-onion-arroz-rojo (may not work)