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.
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Kamare Aalam
a.k@yahoo.comI made this arroz rojo for my family and they loved it. It's the perfect side dish to our grilled chicken and roasted vegetables.
Ramesh kumar Bagiree
b@aol.comThis arroz rojo is a great way to use up leftover rice. It's also a very versatile dish that can be served as a side dish, a main course, or even a breakfast casserole.
Javier Zamora
javier@yahoo.comI've been looking for a good arroz rojo recipe for a while and I'm so glad I found this one. It's the perfect balance of spice and flavor.
Takara
takara30@hotmail.comThis is my go-to recipe for arroz rojo. It's always a hit with my family and friends.
Mor Khushk
mor36@hotmail.co.ukThis arroz rojo is a great way to use up leftover rice. It's also a very versatile dish that can be served as a side dish, a main course, or even a breakfast casserole.
Nakubulwa Shamie
snakubulwa4@yahoo.comI'm not a huge fan of Mexican food, but this arroz rojo was surprisingly good. I would definitely make it again.
Jordan Williams
j.w47@hotmail.comThis arroz rojo was a little too spicy for me, but my husband loved it. I think next time I'll use less chili powder.
Noble Okoli
n@hotmail.comI made this arroz rojo for my family and they loved it. It was the perfect side dish to our grilled chicken and roasted vegetables.
Muhammad Zahran
m36@gmail.comThis arroz rojo is a great way to use up leftover rice. It's also a very versatile dish that can be served as a side dish, a main course, or even a breakfast casserole.
Mdemran Mdemran
m.mdemran@hotmail.frI've been looking for a good arroz rojo recipe for a while and I'm so glad I found this one. It's the perfect balance of spice and flavor.
Roke Rk
rk84@hotmail.comThis arroz rojo was easy to make and very flavorful. I served it with grilled chicken and it was a perfect meal.
LindokuhLee Makosi
m-lindokuhlee@gmail.comI'm not a huge fan of Mexican food, but this arroz rojo was surprisingly good. I would definitely make it again.
Anyansi Henry
ahenry@yahoo.comThis is my go-to recipe for arroz rojo. It's always a hit with my family and friends.
Davienity Parks
p-d@yahoo.comI made this arroz rojo for a potluck and it was a huge success. Everyone raved about how delicious it was.
Luis Miguel Covarrubias Pous
l.p@gmail.comThis arroz rojo was a little too spicy for my taste, but my husband loved it. I think next time I'll use less chili powder.
SMX Studios
smx.s86@yahoo.comThis is the best arroz rojo recipe I've ever tried. The rice is perfectly cooked and the flavors are amazing. I will definitely be making this again.
Karen Gavel
gavelk@hotmail.comThis recipe is a great way to use up leftover rice. I love that it's so easy to make and that it's so versatile. I've served it as a side dish, as a main course, and even as a breakfast casserole.
Kylie Elliott
kylie-e@gmail.comI've made this arroz rojo recipe several times now and it's always a crowd-pleaser. The rice is fluffy and flavorful, and the sauce is rich and tangy.
Amy Law
amy-l@hotmail.comThis arroz rojo was a hit at our dinner party! Everyone loved the vibrant color and the flavorful rice. It was the perfect side dish to our grilled chicken and roasted vegetables.