Arroz Roja Mexican Red Rice

6
Servings
29m
Prep Time
30m
Cook Time
59m
Ready In

Recipe: #38633

May 06, 2022



"The view.they use alot of salt if you don't don't add as much you can season later"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (271.9 g)
  • Calories 307.3
  • Total Fat - 5.2 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 1821.5 mg
  • Total Carbohydrate - 58.7 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.7 g
  • Protein - 5.9 g
  • Calcium - 32.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 6 mg
  • Thiamin - 0.2 mg

Step 1

Place chicken broth and 1 tablespoon salt in a small saucepan and bring to simmer.

Step 2

In another skillet

Step 3

Heat oil in heavy medium-size saucepan with lid over high heat.

Step 4

When very hot, add rice and sauté, stirring frequently, about 3 minutes until opaque

Step 5

Add onion jalapeno and garlic and stir 1 minutes until rice starts to turn golden and fragrant.

Step 6

Add tomato sauce stirring 1 minute.

Step 7

Add hot broth ,water by rinsing out tomato sauce can and salt to taste and bring to boil.

Step 8

Stir rice and garlic powder.

Step 9

Cover, reduce heat, and simmer 12 minutes. Quickly uncover and add peas and carrots to rice (they will sit in the center and you will mix in later). Cover and cook 3 more minutes.

Step 10

Uncover and gently mix rice to incorporate tomato sauce (it floats to the top) and vegetables.

Step 11

Cover and cook 2 more minutes.

Step 12

Turn off heat.

Step 13

And, this is very important: let rice stand, covered with towel wrapped around it to keep heat in 20 minutes

Tips & Variations


No special items needed.

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