Arroz Rojo

Ingredients and Weight:

• 2 cups (400g) long grain white rice
• 1/4 cup (60g) tomato paste
• 2 tablespoons (30ml) olive oil
• 1 yellow onion, chopped (150g)
• 2 cloves garlic, minced (10g)
• 1 teaspoon (5g) ground cumin
• 1/2 teaspoon (2.5g) ground oregano
• 1/4 cup (60ml) chicken broth or water
• 1 cup (240ml) tomato sauce
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Cooking Difficulty:

2 (Easy)

Preparation Method Steps:

1. In a large skillet or Dutch oven over medium heat, add the olive oil and saute the chopped onion until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute.
3. Stir in the tomato paste, cumin, and oregano and cook for 2 minutes to enhance the flavors.
4. Add the rice to the skillet and cook for 1-2 minutes, stirring constantly to coat the grains.
5. Pour in the chicken broth or water and tomato sauce. Season with salt and pepper to taste.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat and let stand, covered, for another 10 minutes to absorb any remaining liquid.
8. Fluff the rice with a fork before serving.

Nutritional Information:

Per serving (1/8th of the recipe):

• Calories: 250
• Fat: 5g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Vibrant red color from the tomato paste
• Savory and aromatic with cumin and oregano
• Soft and fluffy texture of the cooked rice
• Well-balanced flavors appealing to American tastes

User Comments:

• "This arroz rojo was incredibly flavorful and went perfectly with my grilled chicken."
• "I love the vibrant color and the subtle sweetness from the tomato paste."
• "I was surprised how easy it was to make a restaurant-quality dish at home."
• "The rice had a perfect consistency, not too sticky or dry."
• "A great way to enjoy a classic Spanish dish with an American twist."

Special Precautions and Tips:

• For a spicier version, add 1-2 teaspoons of chili powder to the tomato paste mixture.
• If you don't have tomato sauce, you can use crushed tomatoes instead.
• Serve the arroz rojo with your favorite toppings, such as cilantro, lime wedges, or shredded cheese.