Arroz Rojo Mexican Rice
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Recipe: #32113
May 16, 2019
Categories: Side Dishes, Rice, White Rice, Vegetables, Mexican, Vegetarian more
"I had something similar at my grandsons graduation, even mr picky liked it the tomato chicken bouillon is Mexican food section ,you could probably use brown rice just adjust water and cook time"
Ingredients
Nutritional
- Serving Size: 1 (241.6 g)
- Calories 218.5
- Total Fat - 5.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 3.8 mg
- Sodium - 564.6 mg
- Total Carbohydrate - 39.7 g
- Dietary Fiber - 2.4 g
- Sugars - 2 g
- Protein - 2.9 g
- Calcium - 27.2 mg
- Iron - 1 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.1 mg
Step 1
Heat oil in stockpot
Step 2
Add onions
Step 3
Cook until opaque
Step 4
Add rice
Step 5
Cook until opaque
Step 6
Meanwhile in blender ,if your slow do this first
Step 7
Add water, tomato sauce,garlic ,tomatoes,seasonings, blend until smooth
Step 8
Back with rice crumble the bouillon cube into the rice add butter
Step 9
Cook dont burn
Step 10
Add blender mixture
Step 11
Add frozen vegetables
Step 12
Cover and simmer on low for 20 minutes
Step 13
All water should be absorbed let set 5 minutes, covered
Step 14
Fluff
Tips & Variations
No special items needed.
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