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Arroz Rojo (Mexican Red Rice)

Arroz Rojo (Mexican Red Rice)

Cost $5.5, save $7

Source: Recommended by CookPal

  • 33 Min
  • 5 Servings
  • $5.5

INGREDIENTS

  • Vegetable

    • 🍅 2 Roma (plum tomatoes), cored
    • 🧅 1 cup minced onion
    • 🧄 2 cloves garlic, minced
    • 1 jalapeno pepper, chopped
    • 2 sprigs fresh cilantro

  • Condiments and Oils

    • 2 tablespoons vegetable oil
    • ¼ cup canned tomato sauce
    • 🧂 Salt to taste

  • Grains

    • 1 cup uncooked long-grain white rice

  • Broth

    • 1 ¾ cups low-sodium chicken broth

STEPS

1

Grate tomatoes into a bowl using a box grater; discard tomato skins.

2

Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 300 seconds. Stir in garlic and cook until fragrant, about 60 seconds.

3

Stir in rice and cook, stirring often, until rice is lightly toasted, about 180 seconds. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.

4

Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 900 seconds. Do not lift the cover while rice is cooking.

5

Turn off the heat; let rice stand, covered, for 480 seconds. Fluff with a fork before transferring rice to a serving dish.

NUTRIENTS

Per 1 serving

🔥

213

Calories

  • 5
    Protein
  • 35
    Carbs
  • 6
    Fats

💡 Use a milder chile like Anaheim if you prefer less heat or a hotter chile like serrano for extra spice.Ensure the skillet lid stays tightly closed during cooking to trap steam.For a vegetarian version, substitute vegetable broth for chicken broth.