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Mexican Rice (Arroz Rojo) – Lalo Style

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Ingredients
  

  • 1 cup long-grain white rice
  • 2 tbsp vegetable oil
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1 medium tomato finely chopped (or 1/2 cup tomato puree)
  • 2 cups chicken broth or water
  • 1 tsp salt
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder optional, for extra flavor
  • Fresh cilantro optional, for garnish

Instructions
 

  • Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch and makes the rice fluffier when cooked.
  • Sauté the Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes, until softened and fragrant.
  • Toast the Rice: Add the rice to the saucepan and cook for about 3-4 minutes, stirring occasionally, until the rice turns golden brown.
  • Add Tomatoes & Seasonings: Stir in the chopped tomato or tomato puree. Cook for 2-3 minutes until the tomato softens. Then, add the salt, cumin, and chili powder (if using). Mix everything together.
  • Add Broth and Simmer: Pour in the chicken broth or water. Bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
  • Fluff and Serve: Once cooked, remove the rice from the heat and let it sit covered for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro, if desired.