Mexican Tomato Basmati Rice (Arroz Rojo Twist)
35 min4 servings
Fragrant basmati rice toasted in oil, cooked in tomato broth with cumin and aromatics until tender and deeply flavored.
| prepRinse basmati rice under cold water until water runs clear | ||||||
| 1 tablespoon olive oil or neutral oil | Toast rice in oil, 2–3 min | Cook onion & garlic until soft & fragrant | Stir in tomato puree, cook 2–3 min | Add broth, cumin & salt; bring to boil | Simmer covered 15 min until liquid absorbed | Rest covered 5 min, fluff & garnish |
| 1 cup basmati rice, rinsed | ||||||
| 60 ml finely chopped onion | ||||||
| 2 garlic cloves, minced | ||||||
| 240 ml tomato puree (fresh or canned) | ||||||
| 420 ml vegetable or chicken broth | ||||||
| 1/2 teaspoon ground cumin | ||||||
| 1/2 teaspoon salt (or to taste) | ||||||
| Fresh cilantro or parsley (optional, for garnish) | ||||||
| 1 diced jalapeño or serrano (optional, for heat) | ||||||
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