Arroz Rojo with Charred Tomatoes, Chiles, and Onion

Name: Arroz Rojo with Charred Tomatoes, Chiles, and Onion
Yield: Serves 6-8 as a side dish
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 , ripe tomatoes (about 12 ounces), cored; 1 , medium white onion, peeled and halved crosswise, thin end halved lengthwise, thick end quartered lengthwise; 6 cloves, garlic, unpeeled and scrubbed; 3 , medium jalapeño chiles, 2 halved with ribs and seeds removed, 1 minced with ribs and seeds; 2 cups, long grain white rice; 1/3 cup, canola oil; 2 cups, low-sodium chicken broth, or vegetable broth; 1 tablespoon, tomato paste; 1 1/2 teaspoon, 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 September/October 2004

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

SERVES 6-8 as a side dish

TIME 55 minutes

Arroz Rojo with Charred Tomatoes, Chiles, and Onion

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