Mexican Arroz Rojo Recipe

This article was last updated on April 16, 2022

Arroz Rojo 


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 1/4 cups chicken broth

2 tablespoons chili powder

1/2 teaspoon salt


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.

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