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Mexican Red Rice (Arroz Rojo)
Guarnición

Mexican Red Rice (Arroz Rojo)

45 minPara 4Nutri-Score B€
de @stellanspice8 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • extra long grain white rice (rinsed and drained)Cereales300 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (peeled, cloves left whole)Frutas y verduras4 piezas
  • vegetable oilDespensa45 ml
  • chicken bouillon (powder or crumbled cube)Despensa10 g
  • garlic powderEspecias3 g
  • tomatoes (blended with the reserved garlic)Frutas y verduras3 piezas
  • hot water (very hot)Otro600 ml
  • saltEspecias3 g
  • cilantro (fresh sprigs)Frutas y verduras10 g
  • jalapeño (whole or halved)Frutas y verduras1 pieza

por ración

Nutrición

390kcal

Carbohidratos
65 g
Proteínas
6 g
Grasas
12 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Batidora de vaso
  • Espátula
  • fork

paso a paso

Preparación

  1. Sauté the onion and garlic

    • Heat the oil in a saucepan and sauté the onion and garlic until fragrant.
    • Remove the garlic cloves and set them aside.
    Paso 1

  2. Toast the rice

    • Add the rice to the oil and toast, stirring constantly, until it starts to brown.
    • Add the chicken bouillon and garlic powder and keep toasting for another minute.
    Paso 2

  3. Blend the tomato sauce

    • Blend the tomatoes with the reserved garlic until smooth.
    Paso 3

  4. Add the tomato and water

    • Pour the tomato mixture into the rice and stir constantly until it turns a warmer red color.
    • Add the hot water — the sides should bubble up immediately.
    • Add the salt and mix.
    Paso 4

  5. Cover and cook

    • Place the cilantro and jalapeño on top of the rice.
    • Reduce the heat to the lowest setting and cover.
    Paso 5

  6. Rest and fluff

    • Turn off the heat; a thin layer of tomato sauce on top is normal.
    • Fluff the rice with a fork to mix everything together.
    • For fluffier, softer rice, cover again off the heat for another 10 minutes.
    Paso 6
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