Arroz Rojo
Arroz rojo is the perfect side dish to all your favorite Mexican meals.
Ingredients
- 1 1/2 cup rice I used parboiled rice
- 3 roma tomatoes
- 3 garlic cloves peeled
- 1/4 of a white onion
- 1/2 tsp ground cumin
- 2 tsp chicken or tomato bouillon
- 1 1/2 cup frozen veggies
- 2 tbs vegetable oil
- 2 1/2 cup water
Instructions
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Cut the tomatoes in half and put them in the blender. Then add the piece of onion, garlic cloves, cumin, bouillon and water to the blender as well.
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Blend until you have a smooth sauce. Then set the sauce aside.
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Cook the veggies according to the directions on the bag. Then make sure to drain all the water from the veggies.
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Heat up a pan over medium heat then add the vegetable oil. Once the oil is hot add the rice.
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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.
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Add the sauce to the pan. Taste for salt. Add some if desired.
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Add the veggies to the pan and stir.
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Bring the mixture to a boil then reduce heat to low and cover.
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Cook for 23 minutes.
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Turn off the heat and fluff the rice with a fork.
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Serve.