Mexican Take-Out Arroz Rojo (Red Rice) - cooking recipe

Ingredients

3 tablespoons vegetable oil
1 medium onion, finely chopped
2 serrano chilies, stemmed and seeded
2 garlic cloves, chopped
3 cups long-grain rice, rinsed
1 (28 ounce) can whole tomatoes
1 1/2 teaspoons salt
2 tablespoons fresh lime juice

Preparation

Preheat the oven to 350\u00b0.
Heat the oil in a large, heavy saucepan set over medium heat. Add the onion, chiles, and garlic and saute until translucent, about 5 minutes, stirring constantly. Add the rice and cook until it begins to turn golden brown, about 5 more minutes.
Meanwhile, combine the tomatoes, salt, and lime juice in a blender and puree.
Add the tomato puree and 1 1/2 cups water to the saucepan and stir to combine. Transfer the rice to a 4-quart baking dish or casserole, and cover with foil.
Bake for 35-45 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven and let rest for 10 minutes. Fluff with a fork and serve hot.
Note: Leftover rice can be reheated in a microwave.