Mexican Red Rice Recipe by Ofes Arellano
This recipe is translated from Cookpad Mexico. See original: Arroz rojo Mexican Red Rice Cooking Instructions 1 hour 1 Soak the rice in warm water for 20 minutes. 2 Blend the tomatoes, onion, and garlic, then strain the mixture. 3 Drain the soaking water from the rice and rinse it with a bit more water to remove any impurities and starch. 4 In a pan, heat a little oil and add the rice to lightly toast it, stirring constantly. When it turns a straw color, add the blended mixture and let it cook for a few minutes until the tomato is almost absorbed. Add the chicken broth, preferably hot, and adjust the salt. Cover and let it simmer on low heat until all the liquid is absorbed. 5 Turn off the heat and let it sit for a few minutes to improve the texture. 6 Ready to accompany various dishes. 1 Soak the rice in warm water for 20 minutes. 1 Soak the rice in warm water for 20 minutes. 2 Blend the tomatoes, onion, and garlic, then strain the mixture. 2 Blend the tomatoes, onion, and garlic, then strain the mixture. 3 Drain the soaking water from the rice and rinse it with a bit more water to remove any impurities and starch. 3 Drain the soaking water from the rice and rinse it with a bit more water to remove any impurities and starch. 4 In a pan, heat a little oil and add the rice to lightly toast it, stirring constantly. When it turns a straw color, add the blended mixture and let it cook for a few minutes until the tomato is almost absorbed. Add the chicken broth, preferably hot, and adjust the salt. Cover and let it simmer on low heat until all the liquid is absorbed. 4 In a pan, heat a little oil and add the rice to lightly toast it, stirring constantly. When it turns a straw color, add the blended mixture and let it cook for a few minutes until the tomato is almost absorbed. Add the chicken broth, preferably hot, and adjust the salt. Cover and let it simmer on low heat until all the liquid is absorbed. 5 Turn off the heat and let it sit for a few minutes to improve the texture. 5 Turn off the heat and let it sit for a few minutes to improve the texture. 6 Ready to accompany various dishes. 6 Ready to accompany various dishes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Snickerdoodles The Secret of Japanese Grilled Chicken Wings | Delicious Recipe [ No Fry ] Biscuits Broccoli salad Puttanesca Snickerdoodles The Secret of Japanese Grilled Chicken Wings | Delicious Recipe [ No Fry ] Biscuits Broccoli salad Puttanesca Potato pin will Mutton Spacial Swedish Meatballs w/ Cheesy Green Beans and Mashed Potatoes Sojne Data-Posto/Drumsticks in the thick Poppy seeds Gravy Waffle Recipe 🇮🇳 Tri-Colour: Khaman Dhokla Asian Cold Noodle Salad Chana chaat Dahi Vada Dosa Potato pin will Mutton Spacial Swedish Meatballs w/ Cheesy Green Beans and Mashed Potatoes Sojne Data-Posto/Drumsticks in the thick Poppy seeds Gravy Waffle Recipe 🇮🇳 Tri-Colour: Khaman Dhokla Asian Cold Noodle Salad Chana chaat Dahi Vada Dosa