Arroz Rojo (Juana's Mexican Red Rice)

Step 1

Rinse the rice under cold water until the water runs clear. Drain and set aside.

Step 2

In a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.

Step 3

Slice the jalapeño from tip to stem, keeping pieces attached, set aside.

Step 4

In a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.

Step 5

Pour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalapeño in the center on top of rice.

Step 6

Bring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).