Easy Spanish or Mexican Rice! Arroz Rojo

• temps total: 24 minutes

Ingrédients

2–3 tablespoons cooking oil

A few pieces of white onion

1–2 garlic cloves

2 cups jasmine rice

2 tablespoons tomato paste

3 cups water or chicken broth

1 heaping tablespoon tomato bouillon

Salt, to taste

Instructions

In a medium pot over medium heat, add the cooking oil.

Drop in a few pieces of white onion and the garlic cloves. Stir for about a minute to flavor the oil, then remove and discard the onion and garlic.

Add the jasmine rice to the flavored oil. Toast the rice, stirring constantly, for 3–5 minutes until it smells nutty and lightly golden.

Add the tomato paste and stir it directly into the rice, letting it cook for about 30 seconds to 1 minute to deepen the tomato flavor.

Pour in the water or chicken broth and add the tomato bouillon. Stir once to combine.

Bring to a boil, then cover with a lid and reduce the heat to the lowest setting.

Cook for 15–20 minutes, or until the liquid is absorbed and the rice is tender.

Fluff with a fork, season with salt if needed, and serve.