Arroz Rojos
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Arroz Rojos." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/arroz-rojos-recipe.htm> 24 July 2008.
Yield: Makes 4 to 6 servings
Ingredients:
2
tablespoons vegetable oil
1
cup uncooked long-grain white rice (not converted)
1/2
cup finely chopped white onion
1
clove garlic, minced
1/2
teaspoon salt
1/2
teaspoon ground cumin
Dash chili powder
2
large tomatoes, peeled, seeded, chopped
1-1/2
cups chicken broth
1/3
cup shelled fresh or thawed frozen peas
2
tablespoons chopped pimiento
Red pepper arrows for garnish*
Preparation:
1.
Heat oil in medium skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.
2.
Add onion; cook and stir 1 minute. Stir in garlic, salt, cumin and chili powder. Add tomatoes; cook and stir 2 minutes.
3.
Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.
4.
Stir in peas and chopped pimiento. Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed. Rice grains will be slightly firm and separate, rather than soft and sticky. Garnish, if desired.
This recipe appears in: Mexican