Arroz Rojo

Steps

1. 1

   Blend the tomatoes, chopped onion, garlic, and salt until smooth.

2. 2

   Strain the tomato mixture into a measuring jug.

3. 3

   Measure enough broth so the tomato mixture and broth together make 4 cups; keep them separate for now.

4. 4

   Heat the oil in a saucepan over medium heat.

5. 5

   Add the rice and stir for 3–4 minutes, until lightly toasted.

6. 6

   Add the tomato mixture and cook for 3 minutes.

7. 7

   Pour in the measured broth.

8. 8

   Add parsley, pickled jalapeños, and any optional vegetables you are using.

9. 9

   Bring to a simmer, cover, and cook over low heat for about 15 minutes, until the rice is tender.

10. 10

    If the rice is still firm but the liquid is gone, add 2 tbsp water and cook covered for 2 more minutes.

11. 11

    Remove from the heat and rest, covered, for 5 minutes.

12. 12

    Fluff the rice gently before serving.