Receta de arroz rojo mexicano

Ingredientes

• 1 cup of rice
• 3 plum tomatoes (Roma)
• 1/2 cup diced onion
• 1/2 cup frozen peas
• 1 large carrot (diced)
• 1 clove garlic
• 2 cups chicken broth (preferably low sodium or water)
• 1 tsp. salt + as needed

Preparación

1. 1

   Soak the rice in just enough water to cover for 10 minutes then drain and set aside.

2. 2

   Blend the tomatoes and garlic with the 2 cups of chicken broth.

3. 3

   In a pot, preheat 3 tbsp. of cooking oil to medium hot.

4. 4

   Add the diced onions and carrots to the hot oil. Cook for 30 seconds without stirring.

5. 5

   Add the rice and peas and stir to mix the ingredients.

6. 6

   Lastly, add the blended tomatoes and chicken stock.

7. 7

   Cover the pot and reduce the heat to low.

8. 8

   Cook for 25 minutes until the liquid has been absorbed by the rice. Turn of the heat and let the rice rest for 10 minutes.

9. 9

   Stir the rice and add salt if needed.

10. 10

    Serve with your favorite dish.