Arroz Rojo
8 serving
Ingredients
- 2 c. White Rice
- 2 c. Water, for soaking, plus more as needed
- 1/4 c. Onion, roughly chopped
- 120 g Tomato
- 1 1/2 tsp. Kosher Salt, plus more to taste
- 2 clove Garlic
- 3 Tbsp. Neutral Oil
- 3 1/2 c. Chicken Broth, as needed
- 1 Tbsp. Lime Juice
- 2 sprig Parsley
- 3/4 c. Carrot, small dice
- 1/2 c. Pea
- 2 Serrano Chiles, seeded, sliced
Instructions
Instructions
Prepare Rice
6 minutes1.
Soak the rice in hot water for 5 minutes. Rinse under cold water and drain well.
Prepare Sauce
3 minutes2.
Pure the tomato, onion, garlic, and salt. Strain out solids from sauce if desired, and set aside.
Fry Rice
5 minutes3.
Heat oil in a large, heavy skillet over medium high heat. Add rice and fry, stirring often, until grains become a milky white color.
Reduce Sauce
3 minutes4.
Pour in the reserved sauce, mixing gently to incorporate. Continue cooking, stirring occasionally, until the sauce has darkened, thickened, and is mostly absorbed.
Cook
20 minutes5.
Add broth and lime juice, stir to incorporate, and top with parsley, carrots, peas, and chiles. Bring to a boil, cover, reduce heat to low and simmer until most of the liquid has been absorbed. If the moisture has all been absorbed before the rice is tender, add a few tablespoons of additional water as needed and continue to cook.
6.
Remove from heat and let sit, covered, at least 5 minutes before fluffing and serving.
Comments
Made with long-grain white rice and 1 Tbsp. chopped fresh onion. This time was not as good as last time and needed more salt. Still not sure if it is supposed to be 1 Tbsp. onion flakes or not, but make sure to adjust salt as needed based on your broth.
Made with long-grain white rice and 1 Tbsp. onion powder. The rice is delicious even though the substitution of 1 Tbsp. fresh onion for powder was a misinterpretation of the original recipe.
Made sans chiles. This makes considerably more than 4 servings - I would estimate 8-10. Next time I will be doing a half batch, unless cooking for a crowd. I think it is a nice side dish that is relatively easy to prepare, but it isn't going to be the star of the meal (not that it should be).