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

Arroz Amarillo

Arroz Amarillo (Yellow Rice) in the Dominican Republic

Ingredients:

• Olive Oil - 2 Tbsp
• Rice - 1 cup
• Water - 3 cups 
• Yellow onion, finely chopped - 1/2
• Green pepper, finely chopped - 1/4 
• Tomatoes, finely chopped - 1 1/2
• Chicken Bouillon Cubes - 1 packet or more (as you like)
• Parsley - Optional

Directions:

1. Bring 3 cups water to a boil 
2. Turn off heat and let stand
3. Heat oil in a medium saucepan over medium heat
4. Add onions and peppers
5. Cook 5 to 8 minutes or until soft and translucent 
6. Mix tomatoes, chicken broth, and seasoning and cook until hot
7. Pour the rice into the pot and stir
8. Cook the rice for 1 minute
9. Pour hot water and stir
10. Bring rice mixture to a boil. 
11. Reduce heat to medium low, cover, and simmer for 25 minutes or until rice is tender an water is completely absorbed
12. Fluff rice with a fork
13. Cover, let stand for 5 minutes before serving
14. Top with parsley if desired