Arroz Rojo Mexican Rice
"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 is 8 servings
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For a healthier option, use brown rice instead of white rice.
- If you don't have tomato bouillon cubes, you can use chicken bouillon cubes instead.
- Substitute brown rice for white rice - Brown rice is a whole grain and has more fiber and nutrients than white rice, making it a healthier option.
- Substitute vegetable broth for tomato bouillon cube - Vegetable broth is a healthier option as it is lower in sodium and free of artificial additives.
Vegetarian Arroz Rojo Heat oil in stockpot and add onions. Cook until opaque. Add dry white rice and cook until opaque. Meanwhile in blender, add water, tomato sauce, garlic, tomatoes, seasonings and blend until smooth. Back with rice, add blender mixture. Add frozen vegetables. Cover and simmer on low for 20 minutes until all water is absorbed. Let set 5 minutes, covered. Fluff.
Mexican Street Corn Salad: This creamy and crunchy side dish is the perfect accompaniment to the Mexican Rice. The sweet corn, creamy mayonnaise and tangy lime juice are a great contrast to the savory rice, making it a delicious and balanced meal.
Black Bean & Avocado Burritos: These burritos are a great way to add some protein and fiber to the meal. The combination of black beans, avocado, and Mexican spices makes for a delicious and nutritious meal. The creamy avocado and crunchy beans pair perfectly with the Mexican Street Corn Salad, creating a balanced and flavorful meal.
FAQ
Q: How long does it take to cook Arroz Rojo Mexican Rice?
A: Arroz Rojo Mexican Rice takes about 25 minutes to cook. First, heat the oil and onion in a stockpot. Then, add the rice and cook until opaque. Next, add the blended mixture and frozen vegetables, cover and simmer on low for 20 minutes. Lastly, let the rice sit for 5 minutes before fluffing.
Q: What ingredients are needed to make Arroz Rojo Mexican Rice?
A: Arroz Rojo Mexican Rice requires onion, garlic, jalapeno, tomato, vegetable broth, long grain white rice, frozen vegetables, and oil. Other optional ingredients include cumin, oregano, and bay leaf.
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Fun facts:
The chili powder used in this recipe is an essential ingredient in Mexican cuisine, and it was first discovered by Spanish conquistadors in the 16th century.
The Mexican dish Arroz Rojo was a favorite of the famous Mexican singer, Selena Quintanilla, who was known for her Tejano music and style.