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 (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
MEXICAN RICE
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
- Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
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.
AUTHENTIC MEXICAN - ARROZ ROJA
Published for ZWT III. "A zesty red rice flavored with red chile sauce. A great side dish for tacos, enchiladas and burritos"
Provided by Um Safia
Categories Sauces
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
- Add in the chicken stock and chile sauce and bring to a boil.
- Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.
Nutrition Facts : Calories 318.6, Fat 4.5, SaturatedFat 0.7, Sodium 388.2, Carbohydrate 60, Fiber 2.3, Sugar 1.4, Protein 7.6
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
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
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