- Most Helpful
- Highest Rating
A truly delicious rice that went really well with some enchiladas I was making to serve to everyone at my sister's house. I especially loved the lime with the tomatoes. Gave it lots of flavor! I got lots of "MMmmm, this is good" --- "Wow, this is awesome!" and "Auntie, where did you get this recipe? It's so good!" As you can tell it was enjoyed by my whole family and I will be using it again sometime! Thank you for sharing your recipe with us Tx! Linda
The rice had a wonderful flavor. I cut the recipe in half and it came out great. Served it with Cuban Roasted Chicken (Pollo Asado Cubano). Thanks for posting. Will make again. Made for 123 Hit Wonders.
Really fantastic!! I ended up doing this with 2 cups of rice and 4 cups liquid. The liquid included the tomatoes and their juice pureed with the lime juice but then I just added 1/4 cup chicken broth instead of the water because I had less rice. It worked out great!! I had to bake this longer because the puree is not boiling or hot before you add it to the raw rice here. I baked mine for 55 minutes at 350 degrees F and then I upped the temperature to 425 degrees F and baked for 30 minutes more. At that point, the rice was nice and soft and cooked through. This arroz rojo has wonderful flavor and heat!!! I served this with Enchiladas Poblanas and it was a wonderful side to that dish!! Thanks for the recipe!!
This was a lovely side dish for our dinner. I followed the recipe, then cooked in my rice cooker instead of the oven - not the most successful & won't do it that way again, but the results were still tasty. Made for ZWT5 by a fellow Hell's Kitchen Angel.