Arroz Rojo (Mexican Red Rice)

Step 1

Grate tomatoes into a bowl using a box grater; discard tomato skins.

Step 2

Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.

Step 3

Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.

Step 4

Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.

Step 5

Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.