Mexican Rice (Arroz Rojo)

Ingredients

• 2.5 cup chicken stock
• 0.25 cup coriander
• 2 garlic cloves
• 1 jalapeno
• 2 tbsp neutral oil
• 1 tsp salt
• 2 tbsp tomato paste
• 0.5 white onion
• 1.5 cup white rice

Method

1. 1.

   Rinse rice until water runs clear. Drain thoroughly.

2. 2.

   Heat oil in a heavy saucepan, medium. Add rice. Stir for 4-5 minutes until opaque and nutty. Don't brown.

3. 3.

   Add onion and garlic. Cook 2 minutes.

4. 4.

   Stir in tomato paste. Cook 1 minute.

5. 5.

   Pour in hot stock. Add salt. Drop in the whole jalapeño and coriander. Stir once.

6. 6.

   Bring to a boil. Reduce to lowest simmer. Cover tightly.

7. 7.

   Cook undisturbed 15 minutes. No peeking.

8. 8.

   Off the heat, rest 10 minutes covered. Fluff with a fork.

Tips

• Toasting is non-negotiable. It's what makes it taste Mexican.
• Water ratio is 1.67:1 — slightly less than for plain rice.
• The whole chile flavours without spicing. Discard before serving.

Substitutions

• Long-grain rice: basmati or jasmine. Avoid Calrose or arborio.
• Tomato paste: 1 cup pureed tinned tomatoes (reduce stock by 2/3 cup).
• Stock: Massel cubes are fine. Knorr chicken bouillon from Spice Wagon is the traditional choice.