arroz rojo

Ingredients

• Servings: 5
• 2 tablespoons lard or peanut oil
• 1 cup long grain white rice
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 roma (plum) tomatoes, seeded and chopped
• 1 (8 ounce) can tomato sauce
• 1 1/4 cups chicken broth
• 2 tablespoons chili powder
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat the lard in a large heavy skillet over medium-high heat. add the rice, and stir until rice is toasted. add the garlic and onion; cook and stir until the onion just begins to brown. stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. let stand for 5 minutes, covered, before serving.