Mexican Red Rice (Arroz Rojo) Recipe – Sunset Magazine

Ingredients

• 1 cup long-grain rice
• 2 tablespoons vegetable oil
• 1 white onion, chopped
• 1 garlic clove, minced
• 1 small serrano chile, finely chopped
• 1 can (about 15 oz.) diced or chopped tomatoes, drained
• 1 1/2 cups reduced-sodium chicken broth
• 3/4 teaspoon kosher salt