This arroz rojo recipe couldn’t be easier to make, and it tastes like it came straight from the restaurant. Use the best-quality tomatoes you can get for this quintessential side dish, as it makes all the difference.
Ingredients:
- 2 cups chicken stock
- 2 tomatoes, cored and chopped
- 2 cloves garlic
- 1/2 small yellow onion, chopped
- 2 tablespoons avocado oil
- 1 cup long-grain rice
- Salt and pepper to taste
- Place stock, tomatoes, 1 clove garlic, and onion in a blender and puree until smooth. Set tomato puree aside.
- Heat oil in a 4-quart saucepan over medium-high heat. Add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in tomato puree, season with salt and pepper, and reduce heat to low. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Gently fluff rice with a fork and serve.