Recipe: at dinner Leah's Arroz Rojo (Mexican Red Rice)

Recipe: at dinner Leah's Arroz Rojo (Mexican Red Rice) Delicious, fresh and tasty.

Leah's Arroz Rojo (Mexican Red Rice). Leah's Arroz Rojo (Mexican Red Rice) "Nacho" regular Mexican rice! So easy and much better than packaged rice. And so much better for you, no preservatives! :positive.

It has multiple names like Spanish Rice and Mexican Red Rice, and you are sure to have tasted the recipe in some form or another in a Mexican restaurant.

It is a rice pilaf flavored with garlic and tomatoes.

Arroz Rojo, also known as Mexican red rice, is a classic Mexican side dish.

You can cook Leah's Arroz Rojo (Mexican Red Rice) using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Leah's Arroz Rojo (Mexican Red Rice)

1. You need 2 of Roma tomatoes, chopped fine.

2. You need 2 tbsp of olive oil, extra virgin.

3. You need 1 cup of finely chopped onion.

4. It’s 2 clove of minced garlic.

5. It’s 2 cup of chicken stock.

6. You need 1 cup of long grain rice.

7. Prepare 1/4 cup of tomato sauce.

8. You need 1/4 cup of chopped cilantro.

9. You need 1 tsp of dried Mexican oregano.

10. You need 1 tsp of ground cumin.

11. Prepare 1/2 tsp of chili powder.

12. It’s of salt and pepper.

13. You need 1/2 of juice of a half a lime.

Serve alongside your favorite meat, chicken, or vegetarian Mexican dish.

When I first made arroz rojo, I was a little worried that it would taste too similar to Israeli red rice that I wouldn't be able to share it with you.

Hola amigos, today I made my moms Mexican red rice recipe and it's pretty bomb.

It's that rice you always get with your taco order.

Leah's Arroz Rojo (Mexican Red Rice) instructions

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!.

This is easy to make at h.

In a large heavy saucepan, heat the vegetable oil on medium-high heat.

Add the rice, onions and garlic.

Take arroz rojo, or 'red rice'.

If you've been to a Mexican restaurant, you've probably tasted some form of this flavorful rice side dish.