Mexican Red Rice

tablespoon vegetable oil

1 cup long grain white rice

⅓ cup finely chopped white onion

1 clove garlic, minced

2 ¼ cups chicken broth

3 tablespoons tomato paste

1 ¼ teaspoon kosher salt

1 serrano chile

1 fresh cilantro sprig

In a heavy saucepan, heat the vegetable oil on medium-high heat.

Add the rice, onions and garlic.

Saute until the rice has an opaque color and is fragrant, about 2 minutes.

Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly.

Then add in the chile and cilantro sprig.

Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

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