Leah's Arroz Rojo (Mexican Red Rice)
Leah's Arroz Rojo (Mexican Red Rice)

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, leah's arroz rojo (mexican red rice). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Leah's Arroz Rojo (Mexican Red Rice) is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Leah's Arroz Rojo (Mexican Red Rice) is something which I have loved my whole life.

Use a different chile if you want milder or hotter rice. Reviews for: Photos of Arroz Rojo (Mexican Red Rice). Arroz Rojo, also known as Mexican red rice, is a classic Mexican side dish.

To begin with this recipe, we have to first prepare a few components. You can cook leah's arroz rojo (mexican red rice) using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Leah's Arroz Rojo (Mexican Red Rice):
  1. Get 2 Roma tomatoes, chopped fine
  2. Make ready 2 tbsp olive oil, extra virgin
  3. Get 1 cup finely chopped onion
  4. Prepare 2 clove minced garlic
  5. Take 2 cup chicken stock
  6. Take 1 cup long grain rice
  7. Get 1/4 cup tomato sauce
  8. Take 1/4 cup chopped cilantro
  9. Prepare 1 tsp dried Mexican oregano
  10. Make ready 1 tsp ground cumin
  11. Get 1/2 tsp chili powder
  12. Take salt and pepper
  13. Prepare 1/2 juice of a half a lime

This red rice makes the perfect side. This Mexican red rice dish is a wonderful side for chicken enchiladas or beef fajitas. Omit the serrano chile pepper or sub with bell pepper. Note: Nutritional analysis is per serving.

Steps to make Leah's Arroz Rojo (Mexican Red Rice):
  1. Sauté the onion in a large skillet or saucepan in the olive oil until translucent. About 3 minutes
  2. Add the garlic and rice, cook until slightly toasted.
  3. Add the broth, tomato sauce, and chopped tomatoes. Bring to a boil.
  4. Add the cilantro, Mexican oregano,cumin, chili powder, and salt and pepper.
  5. Reduce heat and cover, cooking until liquid is absorbed, about 15 minutes. Do not open the cover. Rice needs steam to cook, and releasing the steam adds to the cooking time not to mention making the rice sticky and tough. Remove from heat.Let sit for 8 minutes before removing the cover.
  6. Squeeze the juice of a half of a lime when done cooking and stir in
  7. Delicious! Serve with your favorite Mexican or Tex Mex dishes. Or anything else!

A delicious and colorful side dish to accompany Mexican meals. This is flavored with tomato like arroz a la mexicana but it omits the vegetables that are usually found in it. Don't miss making this Arroz Rojo. This Mexican red rice is incredible served with tacos, burritos, enchiladas, or the quesadillas I posted last week. Cooking your rice and other grains in broth infuses them with so much flavor, and when you use the Massel broth I've use you don't need to add as much.

So that is going to wrap it up for this special food leah's arroz rojo (mexican red rice) recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!