| Level: | Easy |
| Total: | 48 min |
| Prep: | 15 min |
| Inactive: | 8 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 plum tomatoes, cored
- 2 tablespoons vegetable oil
- 1 cup minced white onion
- 2 cloves garlic, minced
- 1 cup long-grain rice
- 1 3/4 cups chicken broth
- 1/4 cup canned tomato sauce
- 1 serrano chile
- 1 sprig fresh cilantro
- Salt
Instructions
- Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
- Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
- Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 198 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 2 mg |
| Sodium | 385 mg |
Reviews
Why do you grate the tomatoes? I’m doubling this for a small crowd because it sounds delish!
It’s come the closest yet to the Mexican Rice I’ve loved in Mexico.
Really good! Made it twice now, the first time in a sauce pan and the second time in a cast iron skillet. Both have their pros and cons. The skillet gave a nice caramelized bottom layer like a paella (don’t stir it!), but be prepared to add more liquid than called for in order to get all of the rice on the top tender. How much more liquid is a judgement call. Also, don’t have your temperature too high or you could end up with burned rice on the bottom and crunchy rice on the top! Using the sauce pan made it harder to develop a toasted character before adding the liquid, and resulted in a uniform consistency which everyone liked. Oh, yeah, I threw in a dash of cumin for flavor, and I used a can of Rotel tomatoes in place of the plum tomatoes both times. Strain and use the Rotel liquid to supplement the broth requirement. Liked a previous idea to run the tomatoes, garlic, and pepper through the food processor together, and will try it next time! This will minimize the tomato chunks.
Nice recipe, I loved it
I haven’t tried this version. Usually I blend the tomatoes, onion, and garlic to make a simple red rice, but this is pretty close to how my mom makes it. What I like is that Marcela gets rid of the tomato skins. It irritates me when there’s tomato skins in rice! If you do blend the tomatoes (which is more flavorful in my opinion) use a strainer when you pour the mixture into the rice.
I loved it. great tomato flavor and perfect amount of spice because I used a Jalapeno, poked holes in it, and let it simmer down with the rice and cilantro. Make sure to take the cilantro off the stems so that you can eat the cilantro in the rice. Thank you!
Fabulous recipe – super simple! It only took a minute to grate the tomatoes, so that was no big deal. I used a large jalapeno since that was what I had on hand – I poked it all over with a fork and put it in the rice mixture whole. Gave just a hint of spice and the dish was very flavorful and delicious!
Easy and so flavorful!
Delicious! I made this for a family gathering and everyone loved it!
Simple……..but soooooo good and tasty, felt like I needed to add something but…..could not think of one thing to add..it was perfect the way it was.