Arroz Rojo: Mexican Red Rice

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 97, total fat 5 G., saturated fats 1 G., proteins 4 G., carbohydrates 9 G., fiber 1 G., cholesterol 4 mg, sodium 388 mg, sugar 4 G.

Arroz rojo, or red rice with vegetables, is a traditional side dish served throughout Mexico. The recipe is quite simple, but the dish is rich in flavor, with tomatoes lending its distinctive red hue. It's best to use long-grain white rice. Before cooking, the rice is sautéed in oil with onions and garlic, which adds even more flavor. Serve red rice with any meat or chicken dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 tbsp. vegetable oil
1 cup long-grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 and 1/4 cups chicken broth
3 tablespoons tomato paste
1 and 1/4 teaspoons coarse salt
1 serrano pepper (optional)
1 sprig of fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: long-grain rice, serrano pepper, cilantro, tomato paste

Cooking the dish according to the recipe:

Heat vegetable oil in a large heavy-bottomed saucepan over medium-high heat. Add rice, onion, and garlic. Cook until the rice is opaque and fragrant, about 2 minutes.
Add the chicken broth, tomato paste, and salt. Mix well. Then add the chili and a sprig of cilantro. Cover, reduce heat to low, and simmer until the rice is tender, about 30 minutes. Fluff the rice with a fork and serve immediately.

Categories:

recipe / Calorie content of prepared meals / Main courses / Side dishes / Cereals, legumes / Mexican cuisine / Marcela Valladolid

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