Arroz Rojo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARROZ ROJO



Arroz Rojo image

Provided by Marcela Valladolid

Categories     side-dish

Time 48m

Yield 4 to 6 servings

Number Of Ingredients 10

2 plum tomatoes, cored
2 tablespoons vegetable oil
1 cup minced white onion
2 cloves garlic, minced
1 cup long-grain rice
1 3/4 cups chicken broth
1/4 cup canned tomato sauce
1 serrano chile
1 sprig fresh cilantro
Salt

Steps:

  • 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.

MEXICAN RED RICE (ARROZ ROJO)



Mexican Red Rice (Arroz Rojo) image

Provided by Marcela Valladolid

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
1 cup long grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 1/4 cups chicken broth
3 tablespoons tomato paste
1 1/4 teaspoon kosher salt
1 serrano chile
1 fresh cilantro sprig

Steps:

  • In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

ARROZ ROJO (RED CHILI RICE)



Arroz Rojo (Red chili rice) image

Provided by Molly O'Neill

Categories     weekday, side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 7

1 large chile ancho, stemmed, seeded and deveined
2 1/2 teaspoons vegetable oil
1 small onion, diced
2 small cloves garlic, peeled and minced
1 1/2 cups chicken broth, homemade or low-sodium canned
1 teaspoon salt, plus more to taste
1 cup medium-grain rice

Steps:

  • Tear the chili into flat pieces and toast in a heavy skillet over medium heat, pressing firmly with a spatula until it cracks, blisters and changes color, about 45 seconds per side. Place in a bowl and cover with boiling water. Weight with a plate to keep the pieces submerged, and let stand for 30 minutes. Drain and place in a blender jar.
  • Heat 1 teaspoon of oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until browned, about 7 minutes. Add the garlic and cook 2 minutes. Scrape into the blender and add 1/2 cup of broth. Blend to a smooth puree and strain through a medium-mesh sieve into a small saucepan. Stir in the salt and remaining broth. Set over low heat.
  • Combine 1 1/2 teaspoons of oil and the rice in a deep pot over medium heat. Stir frequently until the rice is light brown, about 7 to 10 minutes. Carefully add the broth mixture -- it will spatter -- stir well, scrape down the sides of the pan, cover and simmer over medium-low heat for 15 minutes. (More broth may be required to make the rice tender; add 1/4 cup at a time and continue cooking.) Remove from the heat and let stand, covered, 5 to 10 minutes, until the grains are tender but still quite firm. Season with additional salt if needed.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 383 milligrams, Sugar 2 grams, TransFat 0 grams

ARROZ ROJO (RED RICE)



Arroz Rojo (Red Rice) image

Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author of the "Chicano Eats" cookbook and blog, toasts the rice in garlicky oil first to give the final dish an even richer flavor. A simple spice blend does, too.

Provided by Genevieve Ko

Categories     grains and rice, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 2/3 cups chicken stock, warmed
1/4 cup tomato paste
1 1/2 teaspoons onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola or vegetable
3 garlic cloves, thinly sliced
1 cup long-grain white rice
1/2 cup frozen mixed vegetables (or fresh or frozen corn)
Salt

Steps:

  • In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
  • In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
  • Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.

ARROZ ROJO (MEXICAN RED RICE)



Arroz Rojo (Mexican Red Rice) image

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Provided by Paulette

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 50m

Yield 5

Number Of Ingredients 10

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

Steps:

  • Grate tomatoes into a bowl using a box grater; discard tomato skins.
  • Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
  • Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
  • Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
  • Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g

ARROZ ROJO



Arroz Rojo image

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Provided by MAJORGSP

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h

Yield 5

Number Of Ingredients 9

2 tablespoons lard or peanut oil
1 cup long grain white rice
2 cloves garlic, minced
1 medium onion, chopped
2 roma (plum) tomatoes, seeded and chopped
1 (8 ounce) can tomato sauce
1 ¼ cups chicken broth
2 tablespoons chili powder
½ teaspoon salt

Steps:

  • Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Nutrition Facts : Calories 217 calories, Carbohydrate 37.2 g, Cholesterol 4.9 mg, Fat 6.1 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 503.6 mg, Sugar 3.7 g

More about "arroz rojo recipes"

ARROZ ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Directions. Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry. Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, …
From foodnetwork.com
Steps 3


ARROZ ROJO ~ MEXICAN RED RICE - HISPANIC FOOD NETWORK
Web Instructions. In a blender add tomatoes, onion, garlic, cumin, salt and chicken broth and blend until smooth. In a large heavy saucepan, heat the vegetable oil on medium-high …
From hispanicfoodnetwork.com


ARROZ ROJO (MEXICAN RED RICE) RECIPE - THEFOODXP
Web The garlic and peanut oil used in this recipe are very healthy for the body. To make Arroz Rojo, heat oil in a pan and saute rice, garlic, and onions in it for 2 minutes. Now, add the …
From thefoodxp.com


ARROZ ROJO (MEXICAN RED RICE) • CURIOUS CUISINIERE
Web Heat the oil in a medium saucepan. Add the rinsed and drained rice. Sauté the rice over medium high heat for 3-5 minutes, until golden. Add the onions and garlic. Saute 2-3 …
From curiouscuisiniere.com


ARROZ ROJO RECIPE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Steps: Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 …
From stevehacks.com


ARROZ ROJO (MEXICAN RED RICE) RECIPE | ALLRECIPES
Web This recipe has alot of flavor! I will be making this again. I made the Arroz Rojo (Mexican Red Rice) recipe to go with the Chicken Fajita Kabobs recipe I also found on …
From test.element.allrecipes.com


BEST ARROZ ROJO RECIPE - HOW TO MAKE MEXICAN RED RICE - FOOD52
Web Directions. Place the rice in a large heatproof bowl and add enough hot water to cover the rice. Stir once, then let stand for 15 minutes. Drain the rice in a strainer, then rinse it …
From food52.com


ARROZ ROJO RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Heat 1/4 cup vegetable oil in a large saucepan over high heat. Add 2 cups white rice; toast 3 minutes. Puree 1 chopped cored large tomato, 1/2 chopped small white onion, 1 garlic …
From foodnetwork.com


ARROZ ROJO RECIPE: AUTHENTIC MEXICAN RED RICE - MARICRUZ …
Web While the rice is drying, make the recaudo. Place tomatoes, onions, garlic, and cilantro in a blender. Pour 1/2 cup of chicken stock and blend until smooth. Set aside. Heat about 1/2 …
From maricruzavalos.com


ARROZ ROJO RECIPE | ALLRECIPES
Web A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole on this site.
From stage.element.allrecipes.com


ARROZ ROJO (MEXICAN RED RICE) | EASY HOMEMADE RECIPE
Web Instructions. In a medium saucepan heat oil over medium-high. Add rice and sauté rice for about 2 minutes until it starts to get opaque. Add the onions and sauté until rice becomes …
From muydelish.com


SIMPLE ARROZ ROJO RECIPE - HEALTHY MEXICAN RED RICE
Web 1: Add 2 Tablespoons of olive oil to a 9x3 inch round pan with 4 diced garlic cloves and a couple of pieces of chopped onion. Saute on medium heat for 3 minutes. Sauce your …
From sueseaqpi.com


EASY ARROZ ROJO RECIPE (ARROZ MEXICANO) - MEXICAN MADE MEATLESS™
Web Instructions. Place the tomatoes, onion, garlic, salt and water in a blender and blend until smooth. Measure out 1 ¼ cups of the tomato sauce and set aside. In a large pan heat …
From mexicanmademeatless.com


ARROZ ROJO RECIPE (MEXICAN RED RICE WITH VEGGIES)
Web Toast the rice for 5-7 minutes or until the rice is golden brown. Make sure to frequently move the rice with a spatula to prevent it from burning. Add the sauce to the pan. Taste for salt. …
From thriftandspice.com


Related Search