45 minutes
A savory and aromatic red rice dish with the perfect blend of tomatoes, onions, and herbs.
0.25 fluid ounces
Medium Onion, finely chopped
each
to taste
Long Grain White Rice, uncooked
0 oz
0.25 fluid ounces
Medium Tomato, finely diced
each
Fresh Cilantro, chopped
Queso Fresco, crumbled
1. Cook Onion
Heat a quarter cup of extra-virgin olive oil in a large nonstick skillet over medium-high heat until the oil is shimmering. Add one finely chopped medium onion and a pinch of kosher salt to the skillet. Cook for about 8 minutes, stirring occasionally, until softened and just starting to brown.
2. Toast Rice
Add one and a half cups of long-grain white rice to the skillet. Stir the rice for 2 to 3 minutes over medium-high heat, allowing it to toast. The rice is ready when it's coated in oil and the edges have lightened.
3. Add Liquids and Tomato
Pour in an 8-ounce can of tomato sauce and add one medium tomato, finely diced. Also, add water and a bit more salt to taste. Turn the heat to high and bring the mixture to a boil.
4. Simmer and Steam Rice
Once boiling, reduce the heat to low and cover the skillet. Let the rice simmer gently for about 20 minutes. Turn off the heat and allow the rice to steam for an additional 10 minutes.
5. Fluff and Serve
Use a fork to fluff the rice, gently separating the grains. Finish by sprinkling some chopped fresh cilantro over the rice. If desired, add a touch of crumbled queso fresco or farmer cheese for a creamy contrast.
Opt for long-grain rice, such as basmati or jasmine, and rinse it under cold water until the water runs clear.
Bring liquid to a boil, then reduce to a simmer, cover tightly, and let the rice sit off the heat for 10 minutes after cooking before fluffing.
Use both fresh ripe tomatoes and high-quality canned tomatoes or tomato paste, and consider roasting the tomatoes to add smokiness.
Caramelize onions before adding garlic and other aromatics like bell peppers or jalapeños.
Adjust the liquid-to-rice ratio as needed for a perfect texture where each grain is separate yet fully cooked.
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