Arroz Rojo Mexican Rice

8
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #32113

May 16, 2019



"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"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (240.4 g)
  • Calories 215.4
  • Total Fat - 5.2 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 3.8 mg
  • Sodium - 565.4 mg
  • Total Carbohydrate - 38.9 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2 g
  • Protein - 2.8 g
  • Calcium - 27.6 mg
  • Iron - 1 mg
  • Vitamin C - 7 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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