Side dish - Authentic Mexican Rice Recipe

How to cook:

1. In a small pot, heat the olive oil over medium heat. Add the minced shallot or onion and sauté until softened, about 5 minutes. Stir in the tomato paste and combine well.
2. Add the salt, rice and broth and stir to combine. Drop in the garlic cloves.
3. Bring the rice to a boil, turn the heat down to a gentle simmer, cover and cook until the rice has absorbed the liquid, approximately 18 to 20 minutes.
4. Turn off the heat and allow the rice to sit for 5 minutes. Fluff with a fork before serving and, if desired, sprinkle with minced cilantro.

Notes: Arroz Rojo (Mexican Red Rice) Recipe, Ingredients · 2 Roma (plum tomatoes), cored · 2 tablespoons vegetable oil · 1 cup minced onion · 2 cloves garlic, minced · 1 cup uncooked long-grain white rice · 1 ¾

Nutrition:

• Serving Size: 1 g
• Carbohydrate: 32 g
• Protein: 3 g
• Fat: 3 g
• Saturated Fat: 1 g
• Trans Fat: 1 g
• Sodium: 132 mg
• Fiber: 1 g
• Sugar: 1 g
• Calories: 171 kcal
• Unsaturated Fat: 3 g

How to cook:

1. Stove Top:
2. Rinse rice in a fine mesh strainer under cold water for about 30 seconds. Set aside to drain. You want to drain as much water as you can.
3. In a blender add tomatoes, onion, garlic, chicken bouillon and water, or use chicken broth, and blend till pureed. You'll want to end up with 1.5 cups of liquid for 1 cup of rice. Add additional water or broth if needed to reach 1.5 cups after blending.
4. In a pot with a lid, add oil over medium heat. Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, (be careful because it will splatter), stir well and turn heat to medium low. Once rice is simmering place lid and allow rice to simmer for 12 minutes.
5. Remove pan from heat and keep lid on for another 10 minutes. Then remove and Fluff rice with a fork and serve.
6. Instant Pot:
7. Follow first 2 steps. In the instant pot add oil and press the saute function (low heat). Add rice and continuing stirring to toast rice until lightly browned. Pour in blended sauce, stir well. Place lid on instant pot, put valve to sealing. Press Rice Function and cook for 5 minutes, allow pressure to release naturally for 10 minutes once timer goes off, then quick release. Fluff rice with a fork and serve.

Notes: Mexican Red Rice Recipe with Vegetables (Arroz Rojo), Ingredients · 2 cups long-grain rice (I like to use Jasmine rice) · 4 cups chicken broth · 1/2 cup tomato sauce or 3 fresh Roma tomatoes, blended · 1 medium white

Nutrition:

• Calories: 223 calories
• Serving Size: 1 cup

How to cook:

1. Heat the oil in a medium saucepan. Add the rinsed and drained rice. Sauté the rice over medium high heat for 3-5 minutes, until golden.
2. Add the onions and garlic. Saute 2-3 minutes, until softened.
3. Add the diced tomatoes, warm broth, vegetables, and salt.
4. Bring the mixture to a simmer. Reduce the heat to medium low and cook, covered, for 20 minutes.
5. After 20 minutes, remove the pot from the heat and let the rice stand, covered, for 10 minutes.
6. After resting, fluff the rice with a fork. Taste and adjust the salt as desired.

Notes: Traditional Mexican Red Rice, Ingredients ; 1/2 onions, chopped 3 cups chicken broth 1 1/2 cups rice, soaked in hot water 1/4 cups vegetable oil ; 0.5 onions, chopped 25.34 onzas líquidas

Nutrition:

• Calories: 186 calories
• Carbohydrate: 30 g
• Cholesterol: 6.3 mg
• Fat: 5.3 g
• Fiber: 1.3 g
• Protein: 4.2 g
• Saturated Fat: 0.9 g
• Sodium: 433 mg

How to cook:

1. Put rice in a pot and cover with an inch of cold water. Swish around until water is milky; pour off water. Repeat rinsing twice; then drain rice well in a colander and let dry 15 minutes.
2. Heat oil in a medium saucepan over medium-low heat. Add rice and cook, stirring, 2 minutes; then increase heat to medium and cook until rice starts to turn golden, 6 to 8 minutes, stirring often. Meanwhile, in a blender, purée onion, garlic, chile, and chopped tomatoes.
3. Add tomato purée to rice, increase heat to high, and cook, stirring, until purée has been mostly absorbed, about 3 minutes (it will bubble and spatter). Stir in chicken broth and salt and bring to a boil. Reduce heat to low, cover, and simmer until all liquid is absorbed, 15 to 20 minutes. Let stand 10 minutes.
4. Note: Nutritional analysis is per serving.

Notes: Authentic Mexican Rice Recipe, Authentic Mexican Rice · Ingredients: 1 cup long grain white rice 1/4 cup olive oil 1/4 diced onion 1 medium diced garlic clove 2 cups hot water 1/2 cup hot