ARROZ ROJO (MEXICAN RED RICE)
Enjoy an authentic arroz rojo recipe. So flavored and fluffy that you'll like to eat it just plain. But you can also use it to make burritos, quesadillas, fried eggs and more.
Provided by Maricruz
Categories side dish
Time 22m
Number Of Ingredients 8
Steps:
- Put rice in a bowl and wash with cold water until water comes out clear.
- Drain rice and place on a plate letting it dry completely.
- While the rice is drying, place tomato, onion, cilantro and garlic in a blender. Pour ½ cup of chicken stock and blend until smooth. Set aside.
- Heat a good amount oil over medium heat in a frying pan. Add rice and fry, stirring constantly until rice have a nice golden color. Adjust the heat so the rice will fry evenly.
- Set heat to low and remove the oil.
- Add the tomato sauce, set heat to medium-high and cook for 1 minute stirring constantly.
- Add half a cup of chicken stock and bring to boil. Reduce the heat and let it simmer, covered, until the rice is done (from 15 to 17 minutes). Make sure you don't stir.
- If after 10-12 minutes you notice there's no more liquid and the rice is still undercooked, add a little bit more of chicken stock pouring it around the pan edges.
- Once is done, fluffy it with a fork, cover and let it sit for another 5 minutes before serving.
Nutrition Facts : Calories 457 kcal, Carbohydrate 83 g, Protein 11 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 64 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
ARROZ ROJO
Provided by Marcela Valladolid
Categories side-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
- Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
- Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
ARROZ ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
ARROZ ROJO
A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.
Provided by MAJORGSP
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
Nutrition Facts : Calories 217 calories, Carbohydrate 37.2 g, Cholesterol 4.9 mg, Fat 6.1 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 503.6 mg, Sugar 3.7 g
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
ARROZ ROJO (MEXICAN STYLE RED RICE)
A delicious and colorful side dish to accompany Mexican meals.This is flavored with tomato like arroz a la mexicana but it omits the vegetables that are usually found in it.Steps 1-3 are optional and may be skipped -see recipe #493472 Arroz Blanco (Mexican Style White Rice) for further details.This recipe is from the cookbook Frida's Fiesta
Provided by strangelittlebeast
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover the raw rice in very hot water and set aside to soak for 15 minutes.
- Drain the rice and rinse under cold water.
- Drain the rice thoroughly and spread out to dry on a towel or large baking sheet in a ventilated area.Let dry about an hour.
- Meanwhile,place the tomato,onion,garlic,and pepper in a blender and blend to a smooth puree,adding a little bit of the chicken broth if necessary.
- Heat the oil in a medium pot over medium heat.When the oil is hot,add the rice and cook,stirring,for a few minutes,lowering the heat slightly to keep it from burning.When the rice is well coated in oil and sounds like sand when stirred,add the tomato puree.Cook,stirring occasionally,until the puree is slightly thickened.
- Add the celery,parsley,broth,and lime juice.Add a little salt to tste ,if desired(you may want to omit the salt if the broth is well seasoned).
- Bring to a boil.Cover the pot,and lower the heat to low.Cook for 20 minutes,or until the rice is tender and has absorbed all of the liquid.
- Serve hot.
Nutrition Facts : Calories 262.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 263.5, Carbohydrate 42.9, Fiber 2.5, Sugar 2.4, Protein 5.6
ARROZ ROJO
I got this from my mom. I haven't tried it yet, but since she says it's good, I'm sure I'd like it! She said it's good without the onion, too, and that she prefers it with the smaller amount of chili powder.
Provided by JeriBinNC
Categories Long Grain Rice
Time 1h
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Heat the lard in a large heavy saucepan over medium-high heat.
- Add the rice and stir until rice is toasted.
- Add the garlic and onion (if using); cook and stir until the onion just begins to brown.
- Stir in the tomato sauce, chicken broth, water, chili powder, and salt.
- Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes, or until rice is tender.
- Let stand for 5 minutes, covered, before serving.
Nutrition Facts : Calories 355, Fat 6.2, SaturatedFat 2.3, Cholesterol 4.9, Sodium 440.3, Carbohydrate 66, Fiber 2.2, Sugar 3.2, Protein 7.5
ARROZ ROJO (RED CHILI RICE)
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side. Place in a bowl and cover with boiling water. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes. Drain and place in a blender jar.
- Heat 1 teaspoon of oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until browned, about 7 minutes. Add the garlic and cook 2 minutes. Scrape into the blender and add 1/2 cup of broth. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan. Stir in the salt and remaining broth. Set over low heat.
- Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat. Stir frequently until the rice is light brown, about 7 to 10 minutes. Carefully add the broth mixture -- it will spatter -- stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes. (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.) Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm. Season with additional salt if needed.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 2 grams, TransFat 0 grams
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