Arroz Rojo
This rice was one of the dishes my mom would cook regularly and have in the fridge, ready to warm up as a side to other dishes like chicken, mole or carne asada. Sometimes, it would even be served as a substitute for soup.
Making this rice was like second nature for my mom. She knew the measurements by heart and probably could make it in her sleep. Every time it turned out just perfect and delicious.
Now whenever I see it in Mexican restaurants, it makes me think of lunch at home after school when mom would put together a whole meal that she had cooked all day to serve us and nourish us with her love.
Arroz Rojo
1 cup of long-grain rice
1/2 cup of vegetable oil
2 cups of chicken broth
2 large tomatoes
1 chile serrano
1/2 medium white onion (1/4 finely chopped and 1/4 in large pieces)
2 garlic cloves chopped
2 carrots finely chopped
1/3 cup of peas (fresh or frozen)
2 teaspoons salt
A few parsley leaves
Soak the rice in hot water for 10 min and then rinse in cold water until the water comes out clear. Let the rice dry and set aside.
Using a large saucepan, heat the oil and add the rice, finely chopped onions, carrots and salt. Stir occasionally until onions start turning tender and begin to brown.
Meanwhile, place the tomatoes, chile, large pieces of onion and garlic along with 1/4 cup of broth to blend until smooth.
Add the mixture to the rice and then add the remainder of the broth and peas; mix until combined. Heat on high until it boils, then set to low so it simmers then cover your saucepan. Cook undisturbed for 15 to 20 min. Check if the liquid has evaporated, if not, place the lid back and cook for another 10 minutes until all the liquid has gone. Remove from the heat and give it a gentle stir to fluff up the rice. Top with chopped parsley.
Buen Provecho!
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