Arroz Rojo Recipe - Allrecipes.com

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
217 cal
11%

Fat
6.1 g
9%

Carbs
37.2 g
12%

Based on a 2,000 calorie diet

Reviews (8)

Rate This Recipe

dragonfly

May. 12, 2006

"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 teaspoon..." See more, checked after simmering for a while, added another half, then ended up sprinkling on some more. I also added a couple pinches of cumin toward the end. It came out delicious, although my boyfriend requested chicken in it next time. It made for some good tacos along with some canned salsa verde sauce."

HAIRCRAZY6979

Oct. 25, 2005

"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. We just..." See more ended up throwing it away. Sorry :("

TLC1971

Oct. 1, 2009

"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 cumin, 1 p..." See moreackage sazon seasoning, 1 cup tomato sauce & 3 cups chicken broth. Then I added 2 cups pigeon peas. After I made it, I asked my neighbor who is from Puerto Rico what she thought and she was impressed! It was delicious!"

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