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Arroz Rojo

Rated as 3.27 out of 5 Stars
0

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

1 h servings 217
Original recipe yields 5 servings

Directions

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  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; 6.1 37.2 4.2 5 504 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a good base recipe with plenty of room for modifications. Here is how I prepared it: I fried 2 cups white rice in 3 tablespoons olive oil, added 3 tablespoons sofrito instead of the cumi...

Most helpful critical review

I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat, but it was not tastey at all. W...

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This is a good base recipe with plenty of room for modifications. Here is how I prepared it: I fried 2 cups white rice in 3 tablespoons olive oil, added 3 tablespoons sofrito instead of the cumi...

Pretty good. I think there was a typo when this was entered, because two TEAspoons of chili powder was perfect. I read the other reviews, and they served as a good warning. I started with one te...

I don't know if i did something wrong but 2 tablespoons of chili powder was way to much for this. I couldn't even eat it. My husband who's Mexican tried to eat, but it was not tastey at all. W...

This turned out pretty good for me, but the chili powder flavor was overwhelming. I did double the recipe though, and sometimes that can throw things off, so I might give this another try.

I thought this was a great mexican or spanish rice recipe. I did cheat and use instant white rice so not sure about their cooking method with the long grain rice. Here's what I did to make it wi...

Too much chili powder and really not much taste to the rice.

I paired this recipe with sour cream enchiladas...and it was marvelous. It was nice and tomato-y, a nice contrast of flavors with the enchiladas. I doubled the recipe and only used 1 tsp of th...

This was pretty good. Added peas and cilantro along w rotel and black olives.

I made it. I like the base of garlic, onions, salt, pork fat but combining the broth and tomato sauce left the rice soupy even after adding the additional 5 minutes of cook time. I cooked it ano...