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Post by Granny Smith on Apr 12, 2014 11:20:54 GMT -5
Mexican Red Rice (Arroz Rojo)
1 tablespoon vegetable oil 1 cup long grain white rice 1/3 cup finely chopped white onion 1 clove garlic, minced 2 1/4 cups chicken broth* 3 tablespoons tomato paste 1 1/4 teaspoon kosher salt (or 1 tsp. regular salt) 1 Serrano chile (I used a whole dried pepper and took it out before serving) 1 fresh cilantro sprig**
In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
*If you don't have chicken broth, you can use 2 teaspoons of chicken bouillon powder and 2 1/4 cups of water instead. Omit the salt.
**If cilantro is not available, celery leaves or parsley may be used instead. I used a combination of the two, along with about 1/4 t. of crushed coriander seed.
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Post by michelle on Apr 14, 2014 6:45:04 GMT -5
Oh I was hoping that you would post this.
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Post by gayla on Nov 21, 2014 13:20:39 GMT -5
I made this for a taco night at got the greatest quote our good friend Tomas said this is good like Mama made Rosey still don't make good rice . I shared the recipe with Rosey she said you may have saven our marriage .. thank you .
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