Mexican Red Rice (Arroz Rojo)

This Mexican Red Rice is perfect for your next taco night! It's made by toasting rice, then seasoning it with onion, garlic, jalapeño, and tomato

Ingredients

• 1 cup long-grain white rice (I like Jasmine or Basmati)

• 1 tablespoons oil (I like Bacon grease or Lard)

• ¼ cup finely chopped onion

• 1 clove garlic, minced

• 3 oz tomato sauce

• 1 jalapeño, pierced

• 2 cups chicken broth (or water for a vegetarian option)

• Fresh cilantro sprigs, for garnish (optional)

• Salt and Pepper to taste

Directions

1. Heat the vegetable oil in a large saucepan over medium heat. Toast until light brown.

2. Add tomato sauce and stir for a minute.

3. Stir in the chopped onion and minced garlic. Cook for an additional 2 minutes until the onion becomes translucent.

4. Pour in the chicken broth (or water) Stir to combine ingredients.

   Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 20 minutes.

   Avoid lifting the lid during this time to ensure proper cooking.

5. After the cooking time, remove the saucepan from heat.

6. Let it sit, covered, for an additional 5-10 minutes.

   Remove the lid, fluff the rice gently with a fork, and discard the jalapeño if used (or eat it like me)