The roasted salsa roja recipe makes a bit more than you will need, its great served alongside tortilla chips!
3 large tomatoes, cores and seeds removed
1 small red onion, peeled and quartered
4 cloves garlic, peeled
1 poblano halved, seeds removed
1 jalapeno, halved, seeds removed
2 tablespoons avocado oil
1 cup fresh cilantro leaves, stems removed
1/3 cup lime juice
1/2 teaspoon sugar
kosher salt and black pepper to taste
1 tablespoon avocado oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped poblano pepper
1/2 teaspoon coarse kosher salt
1 cup vegetable broth
3/4 cup Roasted Red Salsa
1 cup long grain white rice
1/2 cup finely snipped fresh cilantro
In a medium saucepan, heat the oil over medium-high heat. Add the onion, garlic, and salt; cook for 2 minutes or until the onion is tender. Stir in the broth and salsa then bring to a boil. Stir in uncooked rice, reduce heat. Simmer, covered, for 20-30 minutes or until tender.
Remove the pan from the heat. Remove the lid. Cover the pan with a clean kitchen towel and replace the lid. Let stand for 5 minutes so that the towel can absorb the excess moisture. Remove the lid and towel. Add cilantro, and fluff with a fork.
Keywords: rice, Mexican, Mexican red rice, salsa, salsa roja