Leah's Arroz Rojo (Mexican Red Rice)

Name: Leah's Arroz Rojo (Mexican Red Rice)
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 Roma tomatoes, chopped fine; 2 tbsp olive oil, extra virgin; 1 cup finely chopped onion; 2 clove minced garlic; 2 cup chicken stock; 1 cup long grain rice; 1/4 cup tomato sauce; 1/4 cup chopped cilantro; 1 tsp dried Mexican oregano; 1 tsp ground cumin; 1/2 tsp chili powder; salt and pepper; 1/2 juice of a half a lime

Leah @cook_2922797

"Nacho" regular Mexican rice! So easy and much better than packaged rice. And so much better for you, no preservatives! :positive

Leah @cook_2922797

"Nacho" regular Mexican rice! So easy and much better than packaged rice. And so much better for you, no preservatives! :positive

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Ingredients

40 mins

6 servings

2Roma tomatoes, chopped fine
2 tbspolive oil, extra virgin
1 cupfinely chopped onion
2 cloveminced garlic
2 cupchicken stock
1 cuplong grain rice
1/4 cuptomato sauce
1/4 cupchopped cilantro
1 tspdried Mexican oregano
1 tspground cumin
1/2 tspchili powder
salt and pepper
1/2juice of a half a lime

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Steps

40 mins

1

Sauté the onion in a large skillet or saucepan in the olive oil until translucent. About 3 minutes
2

Add the garlic and rice, cook until slightly toasted.
3

Add the broth, tomato sauce, and chopped tomatoes. Bring to a boil.
4

Add the cilantro, Mexican oregano,cumin, chili powder, and salt and pepper.
5

Reduce heat and cover, cooking until liquid is absorbed, about 15 minutes. Do not open the cover. Rice needs steam to cook, and releasing the steam adds to the cooking time not to mention making the rice sticky and tough. Remove from heat.Let sit for 8 minutes before removing the cover.
6

Squeeze the juice of a half of a lime when done cooking and stir in
7

Delicious! Serve with your favorite Mexican or Tex Mex dishes. Or anything else!