Mexican Red Rice (Arroz Rojo)

By Sunset
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1 cup long-grain rice

2 tablespoons vegetable oil

1 white onion, chopped

1 garlic clove, minced

1 small serrano chile, finely chopped

1 can (about 15 oz.) diced or chopped tomatoes, drained

1 1/2 cups reduced-sodium chicken broth

3/4 teaspoon kosher salt

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