Classic Mexican Red Rice

Ingredients

• 2 cups long-grain white rice
• 0.25 cup vegetable oil
• 3 medium roma tomatoes
• 0.5 medium white onion
• 2 cloves garlic cloves
• 3 cups chicken broth
• 1.5 teaspoons salt
• 0.5 cup frozen peas and carrots(optional)
• 4 sprigs fresh cilantro(optional)
• 1 whole serrano pepper(optional)

Instructions

1. 1

   Place the tomatoes, onion, and garlic in a blender and process until completely smooth.

2. 2

   Rinse the rice in a fine-mesh sieve under cold water until the water runs clear, then drain thoroughly.

3. 3

   Heat the vegetable oil in a large heavy-bottomed skillet or pot over medium-high heat.

4. 4

   Add the rice to the hot oil and sauté, stirring frequently, until the grains are golden brown and toasted.

5. 5

   Carefully pour the blended tomato mixture over the toasted rice and cook for 2 minutes until the liquid reduces slightly.

6. 6

   Stir in the chicken broth and salt, then add the peas, carrots, and whole serrano pepper if using.

7. 7

   Bring the mixture to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.

8. 8

   Remove from heat and let the rice rest covered for 10 minutes before fluffing with a fork and serving.