Mexican Tomato Rice (Arroz Rojo)

Name: Mexican Tomato Rice (Arroz Rojo)
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 dl raw white rice; 2 tbsp butter; 2 dl tomato purée; 6 dl meat stock (chicken or vegetable stock); 3 bay leaves; half a teaspoon salt; half a teaspoon freshly ground pepper; 1 tsp dried Mexican oregano; 1-2 fresh chilies, whole (e.g. habanero, to taste, removed at the end)

Time: 40 min6 servingsapprox. 350 kcal / serving (estimated)approx. 9 g protein / serving

Mexican Tomato Rice (Arroz Rojo) (illustration)

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Ingredients

Method

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Rinse the rice in cold water until the water runs clear, then dry it with a paper towel.
Melt the butter in a large pot over medium heat, add the rice, and fry until golden brown.
Meanwhile, mix the tomato purée, stock, salt, oregano and pepper.
Pour the mixture over the rice, bring to a boil, and add the bay leaves and the whole chili.
Cook for about 30 minutes, stirring occasionally, until the rice is tender.
Remove the bay leaves and the chili, and serve warm.

Source: Wikibooks – Cookbook – Cookbook:Mexican Rice Pilaf (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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