Arroz Rojo - Red Rice

Arroz Rojo - Red Rice

adapted from Bon Appetit©

Arroz rojo or red rice is a Mexican staple.

Makes 3 servings                                                              4 WW points / serving

1/2 14 1/2-ounce can peeled whole tomatoes in juice, drained
1 1/2 Tbsp. chopped onion
1 small garlic clove, peeled
1 1/2 tsp. olive oil
1/2 cup white rice
1/2 cup hot water
1/2 medium carrot, peeled, cut into 1/3-inch pieces
2 Tbsp. + 2 tsp  frozen peas
2 Tbsp. + 2 tsp  frozen corn
3 fresh cilantro sprigs, tied together with kitchen twine
1/2 jalapeno, cut lengthwise leaving seeds and ribs intact
1/2 tsp. Kosher salt

1. Puree tomatoes, onion, and garlic in blender until smooth.
2. Heat oil in a saucepan over medium-high heat.
3. Add rice; Stir until rice is pale golden, about 1 minute. 
4. Stir in tomato puree, hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. 
5. Bring to boil; Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12
6. minutes. 
7. Uncover and cook until rice is tender and all liquid is absorbed, about10 minutes longer. 
8. Remove from heat, cover, and let stand 5 minutes. 
9. Discard cilantro and chiles. 
10. Fluff rice with fork before serving.

Enjoy!