Mexican Red Rice (Arroz Rojo)

Name: Mexican Red Rice (Arroz Rojo)
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 1 cup long-grain white rice (about 200 grams); 1 clove garlic; 1/4 white onion; 1 serrano pepper; 1/2 cup tomato puree (about 100 ml); 1 chicken bouillon cube

paty soto @patyls

Los Mochis, Sinaloa

Mexican Red Rice (Arroz Rojo)

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Ingredients

30 - 35 minutes

Serves 4 servings

1 cuplong-grain white rice (about 200 grams)
1 clovegarlic
1/4white onion
1serrano pepper
1/2 cuptomato puree (about 100 ml)
1chicken bouillon cube

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Steps

30 - 35 minutes

1

Heat a little oil in a skillet over medium-low heat. Chop the garlic and onion, then add them to the skillet along with the serrano pepper. Sauté for 2-3 minutes, then add the rice.
2

Once the rice is golden and has turned a slightly darker color, add the tomato puree (about 1/2 cup or 100 ml). Let it cook until the puree is mostly absorbed.
3

When the mixture looks dry, add 1 cup of water (about 240 ml), the chicken bouillon cube, a little garlic salt, and 1 teaspoon chicken bouillon powder if desired.
4

Once it comes to a boil, add 1 1/2 more cups of water (about 360 ml) and let it cook until the rice is tender, about 15-20 minutes. When you turn off the heat, do not uncover the skillet so the rice can finish steaming and become fluffy.