Mexican Red Rice (Arroz Rojo)

Step 1

In a large saucepan, heat the vegetable oil on medium heat.

Step 2

Add the rice, onions, and garlic. Cook until tender.

Step 3

Add the chicken broth, tomato paste, and salt. Stir until well incorporated. Add the serrano pepper, then bring it to a boil.

Step 4

Cover with a lid and simmer on low heat for about 30 minutes or until chicken broth is fully absorbed and rice is fluffy.

Step 5

Fluff the rice with a fork and sprinkle cilantro on top. Serve warm and enjoy!