Arroz Rojo with Brown Rice

Name: Arroz Rojo with Brown Rice
Yield: Serves 6-8 as a side dish
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 , medium tomatoes, ripe (about 12 ounces) cored and quartered; 1 , medium onion, preferably white, peeled, trimmed of root end,and quartered; 3 , medium jalapeño chiles; 2 cups, long-grain brown rice; 1/3 cup, canola oil; 4 cloves, garlic, minced or pressed through a garlic press (about 4 teaspoons); 2 1/2 cups, low-sodium chicken broth, or vegetable broth; 1 tablespoon, tomato paste; 1 1/2 teaspoons, table salt; 1/2 cup, minced fresh cilantro leaves; 1 , lime, cut into wedges for serving

Side Dishes
Latin America & Caribbean
Mexican
Pasta, Grains, Rice & Beans
Rice

Appears in Cook's Illustrated March/April 2005

'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers.

SERVES 6-8 as a side dish

TIME 2 hours

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