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Arroz Rojo
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Brief Description
Mom’s healthier version of rice, without bouillon.
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Main Ingredient
Long grain rice
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Category: Rice
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Cuisine: Mexican
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Prep Time: 10 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: janetmanigan
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Posted On: May 30, 2020
Number of Servings:
Ingredients:
- 1 cups - Long-grain white rice Dry
- - Warm water Enough to cover
- 2 tablespoons - Olive oil Add more if needed
- 1 teaspoons - Minced garlic About two cloves
- 4 ounces - No salt added tomato sauce
- 2 cups - No salt added chicken broth
- 1 teaspoons - Salt To taste
- 1 pinchs - Black pepper To taste
- 1/2 - Medium onion Cut in large chunks
Directions:
Measure dry rice into a bowl then cover with warm water, with an inch above rice. Stir rice with hand to pick any bad grains. Let sit for 5 minutes then strain and repeat with warm water. Let sit for another 5 minutes then strain.
In pan heat olive oil and had strained rice. Be careful as the water from the rice will cause oil to splatter.
Sauté rice for 10 minutes, stirring occasionally, until the rice begins to brown very slightly. At this point, some grains of rice may even pop. That’s okay. This step adds some nuttiness and more depth of flavor to the rice.
Then add minced garlic to sauté for a few minutes or until fragrant. Turn down heat to add chicken broth, tomato sauce as seasonings. Be careful as this may also cause splatter. Stir together to mix until then add chunks of onion into sauce.
Turn up heat slightly to ring the rice to a boil. Then lower the heat to simmer and cover. Let rice cook and do not lift the lid for 15 minutes, or until all the water has evaporated from the skillet and the rice is fully cooked through.
Remove from heat and fluff rice before serving. Best to keep covered until ready to serve.
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