Mexican Red Rice (Arroz Rojo)

Steps

1. 1

   Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then shake well and let it drain for a few minutes so it can fry rather than steam.

2. 2

   Heat the oil in a medium saucepan with a lid over medium heat. Add the rice and fry, stirring often, until the grains turn opaque and golden in spots.

3. 3

   Add the onion and garlic and stir until fragrant.

4. 4

   Pour in the tomato sauce and stock, add the salt and the jalapeño if using, and bring to a boil. Stir once, cover, turn the heat to low and cook without lifting the lid.

5. 5

   Take the pan off the heat and let it stand, covered, for 10 minutes. Remove the jalapeño, fluff with a fork, taste for salt and top with cilantro.