Arroz Rojo (Mexican Red Rice)

Step 1

In a large bowl, cover the rice with water and let soak for 10 minutes.

Step 2

Meanwhile, in a blender, combine the tomatoes, onion, garlic, bouillon and tomato pastes and puree until smooth. You should have about 1 cup of thick sauce. Add the water so you get 3 cups of sauce total and blend again until well combined.

Step 3

Drain the rice, then rinse 2 to 3 times or until the water runs mostly clear. Drain the rice again.

Step 4

In a large pot over medium heat, heat the oil until shimmering. Add the rice and cook, stirring frequently until it turns bright milky white and some grains start to turn golden, about 5 minutes. Add the frozen vegetables and stir to combine with the rice. Pour in the tomato sauce, stir to combine and increase the heat to high. Nestle the jalapeño slices, cut side down, if using, and the cilantro in the mixture. When it starts to boil, cover, reduce the heat to low and cook until the liquid is absorbed and the rice looks fluffy, about 20 minutes. Turn off the heat and let the rice stand, covered, to ensure the grains are evenly cooked, for another 5 to 10 minutes.

Step 5

Remove the cover to release the steam. There may be a thin layer of red sauce covering the rice – this is fine. Discard the jalapeño slices and cilantro sprigs. Fluff with a fork and serve, with more cilantro on top if desired.