Arroz con Salsa Roja

Arroz con Salsa Roja is a vibrant vegetarian Mexican rice dish that combines the rich flavors of roasted tomatoes and spices, creating a comforting meal. Perfectly paired with fresh herbs, this dish is not only delicious but also a great option for a quick and nutritious dinner.

Ingredients

• Long-grain rice - 1 cup
• Vegetable broth - 2 cups
• Tomatoes (fresh or canned) - 400 grams
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1 medium, chopped
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish

Steps

1. Rinse the long-grain rice under cold water until the water runs clear, then drain.
2. In a blender, puree the tomatoes with garlic, cumin, chili powder, salt, and pepper until smooth.
3. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, sautéing until soft, about 5 minutes.
4. Pour the tomato puree into the saucepan with the sautéed vegetables, cooking for another 5 minutes until slightly thickened.
5. Stir in the rinsed rice, mixing until the rice is coated with the sauce.
6. Add the vegetable broth to the saucepan, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Remove from heat and let stand for 5 minutes before fluffing with a fork.
8. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 7 g
• Carbs: 60 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• Contains antioxidants from tomatoes, beneficial for heart health.

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