Arroz Rojos

This recipe is part of the recipe for Chicken Enchiladas


Makes 4 to 6 servings


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*

*To make red pepper arrows, cut a 1/2-inch-wide strip from a red pepper. Make a V-shaped cut in strip at 1-inch intervals.


  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.

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