Rice with Tomato and Onion (Arroz Rojo)

Cookbook author Marcela Valladolid serves this simple rice with tamales, and it's delicious with grilled meats and stews, too. If you're used to making rice in a pot, you'll be intrigued by this frying-pan method. We've adapted her recipe in Mexican Made Easy (Clarkson Potter, 2011).

2 Roma tomatoes, cored

2 tablespoons vegetable oil

1 cup minced white onion

2 garlic cloves, minced

1 cup long-grain rice

1/4 cup canned tomato sauce

1 3/4 cups low-sodium or homemade chicken broth

1 serrano chile, cut in half lengthwise (seeded if you prefer a mild rice)

1 or 2 sprigs cilantro

1/2 teaspoon salt

Step 1

Using the coarse shredder holes on a box grater, shred the tomatoes into a bowl (you'll get pulp). Discard skin.

Step 2

Heat oil over medium-high heat in a large frying pan. Add the onion and sauté until translucent, 5 minutes. Add the garlic and cook 1 minute. Stir in rice and cook, stirring occasionally, until slightly toasted, about 3 minutes.

Step 3

Add tomato pulp, tomato sauce, and broth and bring to a boil. Add chile, cilantro, and salt, reduce heat to a simmer, and cook, covered, until liquid is absorbed and the rice is tender, about 20 minutes.

Step 4

Remove frying pan from heat and let stand 8 minutes, covered. Fluff rice with a fork and transfer to a serving bowl.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 173Calories from Fat 26

% Daily Value *
Total Fat 5.2g8%

Saturated Fat 0.7g4%
Cholesterol 7.3mg3%
Sodium 93mg4%
Total Carbohydrate 28g10%

Dietary Fiber 1.1g5%
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Rice with Tomato and Onion (Arroz Rojo)