Arroz Rojo

3.8
(17)

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

2
2
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
5
Yield:
5 servings

Ingredients

  • 2 tablespoons lard or peanut oil

  • 1 cup long grain white rice

  • 2 cloves garlic, minced

  • 1 medium onion, chopped

  • 2 roma (plum) tomatoes, seeded and chopped

  • 1 (8 ounce) can tomato sauce

  • 1 ¼ cups chicken broth

  • 2 tablespoons chili powder

  • ½ teaspoon salt

Directions

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

Nutrition Facts (per serving)

217 Calories
6g Fat
37g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 217
% Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 5mg 2%
Sodium 504mg 22%
Total Carbohydrate 37g 14%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 4g
Vitamin C 10mg 52%
Calcium 35mg 3%
Iron 3mg 14%
Potassium 348mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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