Photo by Ren Fuller Prep time 10 minutes Cook time 30 minutes Serves 4 Author Notes Buttery rice with poblano, carrots, and cornThere are a few recipes in this book that have become my “go-to” and this is definitely one of them. It was very unexpected, too, because I love arroz rojo and eat it
Why It Works Rinsing, drying, and toasting the rice grains before cooking minimizes excess starch, ensuring fluffy perfectly cooked rice. Quickly softening the onions and garlic before blending them with the tomatoes creates the aromatic red tomato sauce base that defines arroz rojo.Cooking the rice with chicken broth adds richness and depth of flavor to
In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove chicken from the pan. Pour off all but 2 tablespoons of the fat from the pan. Reduce