Arroz Rojo

Arroz Rojo

8
MAJORGSP 0

"A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier."

Ingredients

1 h {{adjustedServings}} servings 217 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
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Reviews

8
  1. 9 Ratings

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Pretty good. I think there was a typo when this was entered, because two TEAspoons of chili powder was perfect. I read the other reviews, and they served as a good warning. I started with one te...

This is a good base recipe with plenty of room for modifications. Here is how I prepared it: I fried 2 cups white rice in 3 tablespoons olive oil, added 3 tablespoons sofrito instead of the cumi...

I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat, but it was not tastey at all. W...