Skillet Red Rice (Arroz a La Mexicana)
- Ready In:
- 27mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 cup raw long-grain rice
- 1⁄2 cup onion, finely chopped
- 1 garlic clove, minced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1 pinch pure hot chili powder
- 2 large tomatoes, peeled, seeded, chopped
- 1 1⁄2 cups chicken stock or 1 1/2 cups broth
- 1⁄3 cup peas, fresh or frozen
directions
- Heat oil in 10" skillet over medium heat until hot.
- Add rice, cook and stir rice until it turn opaque white, approximately 2 minutes.
- Add onion, saute approximately 1 minute.
- Stir in garlic, salt, cumin, and chili powder.
- Add tomatoes, constantly stirring for approximately 2 minutes.
- Add chicken stock or broth, stir well. Increase heat to high until boiling then reduce heat to low and cover. Simmer until rice is almost tender approximately 15 minutes.
- Stir in peas, cover, and cook for an additional 2-4 minutes or until all liquid has been absorbed. Rice will be firm and will separate, not like steamed rice.
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RECIPE SUBMITTED BY
I live in Sultan, WA, but grew up in the mid-west. I'm a wife and mother of two boys.
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<br>I love to cook, gardening/landscaping, and decorating. I collect cookbooks and love to look at them for new ideas.
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<br>I am trying to write down all of my family's recipes for my children to have someday. I think it's important that family and even regional food traditions are known and passed on to future generations.
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