Arroz Rojo

Name: Arroz Rojo
Prep time: 20 min
Cook time: 40 min
Yield: 5 servings
Ingredients: 2 tablespoons lard or peanut oil; 1 cup long grain white rice; 2 cloves garlic, minced; 1 medium onion, chopped; 2 roma (plum) tomatoes, seeded and chopped; 1 (8 ounce) can tomato sauce; 1 1/4 cups chicken broth; 2 tablespoons chili powder; 1/2 teaspoon salt

⏱️ Ready in 1h 🥄 Prep 20 min 🔥 Cook 40 min 👥 5 servings

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 20 min

Cook 40 min

Serves 5

Difficulty Medium

🛒 Ingredients

2 tablespoons lard or peanut oil

1 cup long grain white rice

2 cloves garlic, minced

1 medium onion, chopped

2 roma (plum) tomatoes, seeded and chopped

1 (8 ounce) can tomato sauce

1 1/4 cups chicken broth

2 tablespoons chili powder

1/2 teaspoon salt

Nutrition Facts

Servings per recipe 5

Serving size 1 serving

Amount per serving

Calories 217

% Daily Value*

Total Fat 6.1g 8%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 504mg 22%

Total Carbohydrate 37.2g 14%

Dietary Fiber 2.9g 10%

Total Sugars 3.7g

Protein 4.2g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.