Mexican Red Rice

• 1 cup long grain white rice
• 1 1/2 cup chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 cup white onion, finely chopped
• 1 small serano chili pepper, finely chopped (use jalepeno instead for a little more kick)
• 1 clove garlic, minced
• 3/4 tsp sea/kosher salt (can use table salt at half the amount)
• 2 tbsp vegetable oil

1. Place rice in a bowl, cover with cold water, swish around, and drain in a colander.
2. Repeat until water runs clear.
3. You can also opt to rinse it in a colander under cold running water until it runs clear (less effort but still takes awhile).
4. Let rice sit in colander to drain/dry for at least 20-30 minutes.
5. I usually do this step in the morning so that by the time I'm ready to cook, I don't have to wait for it to dry.
6. Combine tomatoes (undrained), onion, garlic, and serano pepper in a food processor and puree.
7. Heat oil in a medium saucepan (taller is better due to spatter that can occur) over medium-low heat.
8. When hot, add rice and cook for 2-3 minutes, stirring constantly.
9. Turn heat up (medium to medium-high) and continue cooking rice for another 6-8 minutes, stirring often.
10. When rice starts to turn golden in color, add the puree mixture.
11. Note that it will steam and may spatter a bit when added.
12. Turn heat up (high) and cook, stirring constantly until puree has mostly been absorbed (about 3-5 minutes).
13. Add chicken broth and salt.
14. Bring to a boil.
15. Cover, reduce heat (low), and simmer until broth has been absorbed (about 15-20 minutes).
16. Uncover, fluff rice, and let stand for 5-10 minutes.

long grain white rice, chicken broth, tomatoes, white onion, chili pepper, clove garlic, kosher salt, vegetable oil

Taken from cookpad.com/us/recipes/340231-mexican-red-rice (may not work)