- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
10
Arroz Rojo - Red Rice
Description
I was taught this recipe by my grandmother when I was little. Many friends have learned to make it and it is always a favorite.
Sponsored Results
add to shopping list Ingredients
1 cup rice (rinsed)
1/4 cup Oil
1 small onion
4 lg roma tomatos or 16 oz can tomatoes
4 TBS ground cumin
2 Tbs salt
2 cloves fresh garlic
1 1/2 cup small cubed cooked potatoes - can use canned
1 1/2 cup small cubed cooked carrots -can use canned
1 cup fresh or frozen peas
7 cups chicken broth or water with 4 cubes chicken bullion
Preparation
Heat oil in a large fry pan. Slice off half of the onion and add into the oil and add the rinsed rice once the oil is hot. Fry the rice and onion until the rice has a slight golden color.
BLEND: Tomatoes, cumin, salt, garlic and other half of onion in a blender until liquified.
ADD using a strainer the liquid from the blender to the frypan. it should be sputtering
ADD the chicken broth and veggies and stir it just until it is all mixed in.
LOWER HEAT to a low simmer and cover rice. I usually set the timer to 20 minutes since I am busy making the main dish. Rice is finished when all moisture is gone. You want to tilt the lid once it is cooked so that it wont keep cooking and get mushy.
This dish goes well with beans and any meat you may want to eat. It will keep in the fridge for at least a week if you are not cooking for an army like me or you can cut the recipe in half.
I prefer to use fresh veggies and prepare them myself but my friends use cannned and it still is good.
