arroz rojo

El arroz rojo no falta como acompañamiento en las comidas Mexicanas.

Arroz rojo Mexicano

taza de arroz (lavado y escurrido)

cucharada de aceite

¼ taza de cebolla picada

jitomates medianos

trocito de cebolla (1 cucharada aprox.)

diente de ajo pequeño

cucharada de consomé de pollo con tomate en polvo

Calienta el aceite en una sartén y agrega el arroz. Deja dorar un minuto.

Agrega la cebolla picada, sigue cocinando hasta que se dore bien el arroz y la cebolla cambie de color.

Mientras, licúa muy bien os jitomates con el trocito de cebolla, ajo, consomé y un chorrito de agua.  Cuando termines de licuar, agrega suficiente agua para completar 2 tazas de líquido.

Vierte lo licuado sobre el arroz, revuelve bien y cocina a fuego alto hasta que hierva. Una vez que hierva, disminuye la temperatura hasta lo más bajo y tapa la sartén.

Cocina hasta que el líquido se evapore (10-15 minutos). Apaga el fuego, revuelve y sirve.

Mexican Red Rice (Homemade Arroz Rojo)

butter

yellow onion, diced

garlic cloves, diced

tomato paste

rice,

broth (vegetable, chicken

sea salt

cumin

cayenne pepper (optional)

cilantro, diced,

Rinse rice thoroughly to remove starch. Set aside.

Saute diced onion and garlic in butter for 3-4 minutes, stirring occasionally. Add tomato paste, cumin, cayenne and salt, cooking for 2 minutes. Add rice, tossing in the tomato-ey butter for another 2-3 minutes.

Add stock, stirring to dissolve the tomato paste into the stock. Taste the broth - it should be a little too salty. Once the stock comes up to a boil, cover the pot and reduce the heat to low, cooking for 15 minutes, until all of the stock has been absorbed. Remove the pot from the heat, but leave it covered for an additional 10 minutes.

Once finished steaming, add in diced cilantro and toss. Serve warm.

Bold, fluffy, and full of flavor, this Mexican rice recipe brings tomato, garlic, and spice to every bite. Ready in 45 minutes or less!

Arroz Rojo (Juana's Mexican Red Rice)

long grain white rice (rinsed, (See Note 1))

vegetable oil

water

jalapeño

roma tomatoes (sliced in half lengthwise)

white onion

garlic

tbsp Knorr chicken bouillon powder

tbsp Knorr tomato bouillon powder

Goya Sazon Seasoning con Culantro Y Achiote

Rinse the rice under cold water until the water runs clear. Drain and set aside.

In a blender puree the tomatoes, onion, garlic, chicken and tomato bullion and the 1 cup of water until smooth. Set aside.

Slice the jalapeño from tip to stem, keeping pieces attached, set aside.

In a deep skillet with lid heat the oil over medium-high heat. Add the rice and toast until golden brown, about 6-8 minutes.

Pour the tomato mixture into the rice, add 2 cups of water and stir to mix together. Place the jalapeño in the center on top of rice.

Bring to a boil. Cover with lid and turn heat to simmer. Cook for 20 minutes. Remove from heat, keep lid on and let rest 10 minutes. Fluff with a fork before serving. Garnish with chopped cilantro and lime wedges (optional).

https://content.jwplatform.com/videos/BMr0vZgU.mp4

Arroz Rojo (Mexican Rice Recipe)_Website_v1.mp4

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