Lunch · 35 min · mexican

Arroz Rojo

Dinner decisions, handled: Arroz Rojo pairs long-grain rice with tomatoes for a 35-minute Mexican lunch.

Ingredients

• 2 cups Long-grain rice
• 3 Tomatoes
• 1/4 White onion
• 2 cloves Garlic
• 3.5 cups Vegetable broth
• 1/4 cup Vegetable oil
• 1/2 cup Peas
• 1 Carrot

Steps

1. Rinse the rice until the water runs clear, then dry it well — wet rice steams instead of frying.
2. Fry the rice in hot oil, stirring, until golden and nutty smelling, about 8 minutes. This toasting is the flavor.
3. Blend the tomatoes, onion, and garlic into a smooth puree and pour over the rice. Fry 2 minutes more until it darkens.
4. Add the hot broth, peas, and diced carrot. Bring to a boil, then cover and cook on the lowest heat 18 minutes.
5. Rest covered 10 minutes off the heat — the steam finishes the grains.
6. Fluff with a fork. Each grain should be separate, tender, and sunset-red.

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