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