Binigay na oras para makapag ayos: 14 minutes
Oras ng pagluluto: 20 minuto
Kabuuang Oras: 35 minuto
Mga sangkap
- 1-1/2 cups white rice
- 1/4 tasa ng langis
- 2 garlic cloves, peeled
- 2 medium tomatoes, cut in half
- 1/2 medium onion
- 1 cup chicken stock or vegetable stock
- Asin sa panlasa
Arroz rojo is a staple in Mexican cuisine! The rice is perfectly cooked in chicken stock, onion, garlic and tomatoes, which gives it that vibrant red color and delicious flavor. Made with simple ingredients and authentic Mexican flavors, you’ll love this fluffy and light side dish. Regardless of what you call it – arroz rojo, Mexican rice, Spanish rice or sopa de arroz, one thing is certain – it captures the essence of simple cooking and traditional cultural foodways from Mexico to your kitchen.
How to Make How to Make Arroz Rojo
1. Rinse rice until water runs clear, then drain and set aside to dry.
2. In a medium saucepan, heat oil over medium-high heat, then add rice and stir to combine. Cook rice until it turns a light golden-brown, stirring often, about 10 minutes.
3. In a blender, add garlic, tomatoes, onion, chicken stock, and salt. Blend all together.
4. Add 3 cups of the blended mixture into the rice and stir to combine. Bring to a boil, cover with a lid, and reduce heat to low. Cook for about 20 minutes or until all the liquid has been absorbed.
5. Remove from heat and let it rest for about 5 minutes before fluffing the rice with a fork. Serve as a side dish and enjoy!