Tuesday, May 3, 2011

Arroz Rojo


Arroz Rojo (Red Rice) from Mexico

Ingredients:
  • Rice - 1 bag
  • Water - 6 liters
  • Garlic Cloves - 4
  • Onion (Medium Size) -1
  • Tomatoes (Liquified & Strained) - 3/4 cup
  • Corn kernels - 3/4 cup 
  • Parsley Sprigs - 6 to 8 
  • Whole Peppers - 4
  • Lemon Juice - ½ lemon
  • Iodized Salt -3 Tbsp
  • Hot Water (or Chicken Broth) - 6 cups  
  • Serrano Chiles (Washed) - 2
  • Oil - 2/3 cup
Directions: 
  Tomato Sauce
  1. Remove ends of tomatoes & liquify
  2. Add ½ onion and 2 cloves of garlic & tsp salt 
  3. Blend well
  Rice
  1. Chop 2 cloves of garlic & ½ onion finely
  2. Heat oil in a large pot with 6 liters of water, remove lid when hot 
  3. Add the rice, stir until cool & mixture is transparent
  4. Add corn, parsley, whole Serrano chiles, 1/2 chopped onion, & garlic 
  5. Stir until cooked well without browning
  6. Add tomato sauce when rice is fried
  7. Stir well to mix tomato sauce with rice
  8. Add pepper & salt
  9. Allow the tomato sauce & rice to cook together
  10. Add hot water (or broth) & lemon juice
  11. Reduce the heat & cover
  12. Stir with a fork, without agitating the middle, until 1/4 cup of liquid remains
  13. Allow to stand for 10 min before serving
Provides up to 20 servings
Serve with tortillas, re-fried beans, and/or mole

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