How To Make Arroz Rojo (Mexican Red Rice)
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Serves:
Ingredients
- 1 cup long-grain rice
- 2 tablespoons vegetable oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Fresh cilantro, for garnish
Instructions
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Rinse the rice under cold water until the water runs clear. Drain well.
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Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until softened.
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Stir in the diced tomato and cook for another 2 minutes.
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Add the rice to the skillet and cook, stirring frequently, until the grains are lightly toasted, about 5 minutes.
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Pour in the broth and add the salt, cumin, and paprika. Stir well to combine.
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Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
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Remove the skillet from the heat and let it sit, covered, for 5 minutes.
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Fluff the rice with a fork and garnish with fresh cilantro before serving.
Nutrition
- Calories : 210kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 853mg
- Total Carbohydrates : 33g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 4g
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