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Arroz Rojo

3

0 min

Arroz Rojo

Arroz Rojo Photo 1

Category

Rice Recipes

Time

0 min

Serving

5 persons

Calories

217

Rating

3.00★ (17)

Cuisine

Spanish
Author: Victoria Buriak
A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Ingredients

  • lard or peanut oil: 2 Tbsp
  • long grain white rice: 1 cup
  • garlic: 2 clove (minced)
  • medium onion: 1 piece (chopped)
  • roma (plum) tomatoes: 2 piece (chopped)
  • tomato sauce: 1 can (8 ounce can)
  • ¼ cups chicken broth: 1 piece
  • chili powder: 2 Tbsp
  • salt: 0.5 tsp

Metric Conversion

Stages of cooking

Arroz Rojo Photo 21
  1. Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
    Arroz Rojo Photo 2

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