RecipeTin Eats: Arroz Rojo (Mexican Red Rice)

While most people view the rice and beans that come with Tex-Mex plates as a bit of an afterthought, I've always considered them to be something that can really elevate the whole dinner if done properly.  I really notice if a restaurant has particularly good sides, because to me it means that they're paying attention to everything, not just the stars of the show.  So in an effort to bring that same attention to my home kitchen, I decided it was time to whip up some red rice.  This recipe makes a super tasty rice, and you are free to add peas and carrots if you so desire.  I personally think it's fantastic as is.

Note: The bouillon and seasoning I've used can be found in Mexican groceries (or honestly, in regular groceries if you live somewhere like Texas), but can also be ordered from Amazon.

Arroz Rojo (Mexican Red Rice)
Adapted from RecipeTin Eats blog

1½ tablespoons unsalted butter

2 garlic cloves, minced
½ small white onion, finely chopped
1 cup long grain white rice
2 cups chicken broth
2 tablespoons tomato paste

1 cube Knorr tomato bouillon with chicken

1 packet Sazón with cilantro and annatto

¼ teaspoon kosher salt
1 jalapeño pepper, whole

1 sprig cilantro

Heat butter in a large saucepan over medium heat. Add onion and rice, and cook for 4 to 5 minutes, or until onion is translucent and rice is just beginning to color.  Add garlic; stir briefly.  Add tomato paste, and toss with rice mixture for 30 seconds or so. Add broth, salt, and seasonings, stir until tomato paste is dissolved. Plonk in the jalapeño and cilantro. Cover, bring to simmer, then lower heat to low so the water is simmering gently.

Cook for 20 minutes or until the liquid is absorbed (tilt pot to check).  Remove from heat, leave lid on and rest for 10 minutes. The residual liquid on the surface of the rice will get absorbed and rice will go from sticky to fluffy. Fluff with fork, then serve.

Makes 4 servings