Arroz Rojo

Arroz Rojo is a vibrant Mexican rice dish infused with the rich flavors of tomatoes and spices, perfect as a vegan side that complements any meal. This easy-to-make recipe brings a deliciously comforting taste of Mexico to your table.

Ingredients

• Long-grain white rice - 1 cup
• Vegetable broth - 2 cups
• Tomato puree - 1/2 cup
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Carrots - 1/2 cup, diced
• Green peas - 1/2 cup, frozen or fresh
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cilantro - for garnish

Steps

1. Rinse the rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the diced carrots to the saucepan and cook for another 2-3 minutes until slightly tender.
4. Stir in the rinsed rice and cook for about 2 minutes, stirring frequently until the rice is lightly toasted.
5. Pour in the tomato puree and vegetable broth, followed by the cumin, paprika, salt, and black pepper. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
7. Once cooked, remove from heat and fluff the rice with a fork. Stir in the green peas and let sit covered for 5 minutes.
8. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 47 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• High in fiber, promoting digestive health.

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