Low Sodium Mexican Red Rice

Total time55 min

Prep time15 min

Cook time30 min

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Ingredients

6 servings

2 medium roma tomatoes, cored and quartered
Fresh Roma Tomato Red Roma Tomato Organic Red Roma Tomato Roma Tomato Sourced For Good Organic Roma Tomato
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¼ medium white onion, roughly chopped
3 cloves garlic, peeled
2 cups long-grain white rice
3 tbsp neutral oil (such as canola oil or vegetable oil)
2 cups low-sodium chicken broth
1 tsp tomato paste
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cumin
1 serrano or jalapeño pepper, left whole
½ cup frozen peas (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Combine the tomatoes, onion, and garlic in a blender and blend until completely smooth, about 30 seconds. Measure the purée — you need 1 cup total. If you have more, discard the excess; if less, add a splash of water to reach 1 cup. Set aside.
2
Heat the oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, 5–7 minutes. Watch closely — the rice can go from golden to burnt quickly.

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