Arroz Rojo (Mexican Red Rice)

Arroz Rojo
Mexican Red Rice

1 14 ½ can peeled whole tomatoes in juice, drained
3 Tbs chopped white onion
2 small cloves garlic, peeled
1/4 cup corn oil
1 cup medium grain white rice
1 cup hot water (or juice from drained tomatoes + water)
1 medium carrot, scrubbed or peeled, cut into 1/3-inch pieces
1/3 cup peas, fresh or frozen
1/3 cup corn kernels, fresh or frozen
6 sprigs fresh cilantro tied together
2 - 3 serrano chiles, halved lengthwise
1 tsp salt

Puree onions, tomatoes, and garlic in a blender until smooth
Heat oil in heavy medium-sized sauce pan over med-high heat. Add rice, stir until rice is pale golden, about one minute. Stir in tomato/garlic/onion puree, then add hot water/juice mixture, corn, peas, carrot, cilantro sprigs, chiles, and salt. Bring to a boil, reduce heat to low, cover and cook until almost all the liquid is absorbed, about 12-minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10-minutes longer. Remove from heat, cover, let stand about 5-minutes longer. Discard chiles and cilantro. Fluff with fork.

Let me know if you're looking for a more traditional Spanish rice. I've also got some more Mexican rice recipes, not all of which I've tested. I've made the one above and made adjustments to it, but have posted it as it was given to me - you can add your own signature to the dish.

Shel