Arroz Rojo
Arroz rojo, or Mexican red rice, is just as perfect for filling a burrito as it is as a side dish alongside refried beans and whatever Mexican main course is on the menu tonight.
Ingredients
- ¼ yellow onion diced
- 2 cloves garlic minced
- 1½ cups long grain rice
- 2 tbsp tomato paste
- ¼ tsp cumin
- ¼ tsp oregano
- 2 cups vegetable broth
Instructions
- Add the onion and garlic, as well as a bit of oil, to a small pot over medium heat. Cook until the onion is translucent
- Add the rice and toast for 1-2 minutes.
- Stir in the tomato paste, cumin, oregano, and broth, and bring to a simmer.
- When the rice reaches a simmer, cover and turn the heat to low. Cook like this for 10 minutes without lifting the lid.
- After 10 minutes have passed, turn off the heat and allow another 10 minutes for the rice to finish steaming.
- Fluff with a fork and serve. Perfect for filling burritos or serving alongside beans and whatever Mexican main you’ve cooked up.