Mexican Saffron Rojo Rice Recipes

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• 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.
• 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.
• 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.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

MEXICAN SAFFRON ROJO RICE

Steps:

• Saute onions in a heavy saucepan until golden.
• Add rice; stir briskly to quickly coat with oil.
• Stir in bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water.
• Cover, bring to a boil, and then reduce heat to low.
• Cook for 30 to 40 minutes, or until rice is tender and liquid is absorbed (periodically check to be sure there is enough liquid and to give rice a little stir).