Name: Mexican Rice (Arroz Rojo)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup long-grain white rice; 2 tbsp vegetable oil; 2 whole Roma tomatoes; 0.25 whole white onion; 1 clove garlic clove; 2 cups chicken broth; 0.25 tsp cumin; 0.5 tsp salt

DinnerSide DishGluten-Free

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
long-grain white rice	1 cup	169	3g	37g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
Roma tomatoes	2 whole	6	0g	1g	0g
white onion	0.25 whole	3	0g	1g	0g
garlic clove	1 clove	1	0g	0g	0g
chicken broth	2 cups	7	1g	1g	0g
cumin	0.25 tsp	1	0g	0g	0g
salt	0.5 tsp	0	0g	0g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
long-grain white rice	1 cup	169	3g	37g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
Roma tomatoes	2 whole	6	0g	1g	0g
white onion	0.25 whole	3	0g	1g	0g
garlic clove	1 clove	1	0g	0g	0g
chicken broth	2 cups	7	1g	1g	0g
cumin	0.25 tsp	1	0g	0g	0g
salt	0.5 tsp	0	0g	0g	0g

Directions

Step 1
Rinse rice thoroughly under cold water until water runs clear. Drain well.
Step 2
Heat vegetable oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring frequently, until golden brown and toasted.
Step 3
While rice toasts, blend tomatoes, onion, garlic, and chicken broth until smooth.
Step 4
Pour the blended tomato mixture over the toasted rice. Add cumin and salt. Bring to a boil.
Step 5
Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is tender.
Step 6
Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.