Arroz Rojo Recipe

Name: Arroz Rojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lard or 2 tablespoons peanut oil; 2 cups long grain white rice; 2 garlic cloves, minced; 1 medium onion, chopped; 1 (8 ounce) can tomato sauce; 1 1/4 cups chicken broth; 2 cups water; 1/2 teaspoon chili powder (use up to 2 Tbsp, to taste); 1 teaspoon black pepper; 1 teaspoon cumin

Servings: persons

2 tablespoons lard or 2 tablespoons peanut oil
2 cups long grain white rice
2 garlic cloves, minced
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 1/4 cups chicken broth
2 cups water
1/2 teaspoon chili powder (use up to 2 Tbsp, to taste)
1 teaspoon black pepper
1 teaspoon cumin

1
Heat the lard in a large heavy saucepan over medium-high heat.
2
Add the rice and stir until rice is toasted.
3
Add the garlic and onion (if using); cook and stir until the onion just begins to brown.
4
Stir in the tomato sauce, chicken broth, water, chili powder, and salt.
5
Bring to a boil, then reduce heat to low, cover, and cook for 20-25 minutes, or until rice is tender.
6
Let stand for 5 minutes, covered, before serving.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons lard or 2 tablespoons peanut oil, 2 cups long grain white rice, 2 garlic cloves, minced, 1 medium onion, chopped, and more.

Yes, Arroz Rojo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Rojo

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