Recipe courtesy of Marcela Valladolid
Save Recipe Print
Arroz Rojo
Total:
48 min
Prep:
15 min
Inactive:
8 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
48 min
Prep:
15 min
Inactive:
8 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.

Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.

Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.

Turn off the heat under the skillet. Cover the rice and let stand for 8 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Posole Rojo

Recipe courtesy of Food Network Kitchen

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Mexican Rice Pudding ("Arroz Con Leche")

Recipe courtesy of Marcela Valladolid

Chicken with Rice (Arroz con Pollo)

Recipe courtesy of Daisy Martinez

Mexican Red Rice (Arroz Rojo)

Recipe courtesy of Marcela Valladolid

Mole Rojo

Recipe courtesy of Iliana de la Vega

Arroz Amarillo

Recipe courtesy of Maria Lopez

Arroz Graneado

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Latest Stories