Arroz Rojo (Mexican Red Rice)

Ingredients

• Roma (plum tomatoes), cored
• tablespoon svegetable oil
• cup minced onion
• clove sgarlic, minced
• cup uncooked long-grain white rice
• 3/4 cup slow-sodium chicken broth
• 1/4 cup can ned tomato sauce
• jalapeno pepper, chopped
• sprigsfresh cilantro
• salt to taste

Instructions

1. Grate tomatoes into a bowl using a box grater; discard tomato skins.
2. Heat vegetable oil in a heavy skillet over medium high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4. Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5. Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.