Arroz Rojo
Description
A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole on this site.
Ingredients
•
2 tablespoons lard or peanut oil
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1 cup long grain white rice
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2 cloves garlic, minced
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1 medium onion, chopped
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2 roma (plum) tomatoes, seeded and chopped
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1 (8 ounce) can tomato sauce
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1 1/4 cups chicken broth
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2 tablespoons chili powder
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1/2 teaspoon salt
Directions
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.