Arroz Rojo Mexicano (Mexican Red Rice)

1Today has been rainy and dreary. I wanted something warm, tasty, and easy to make. This makes A LOT of food. I make this dish when there is going to be pickier eaters or children around – and leave out adding hot peppers. (Adding some diced up jalapenos or other hot peppers really gives it a nice kick!) I’ve brought this to pot lucks as well – often I’m a bit disappointed with the gluten free and healthier options. I can only eat so many carrot and celery sticks!

2 cups of long-grain rice (I prefer jasmine or basmati)
4 cups of chicken broth
1 cup of peas
1 cup carrots, chopped
3/4 cup of tomato sauce (if you’d rather use fresh use 3 Roma tomatoes or 2 large tomatoes)
1 medium white onion, diced
3 cloves of garlic, minced
3 teaspoons cumin
1 teaspoon salt
3 tablespoons olive oil
Chopped cilantro

2Heat the olive oil over medium heat for a couple of minutes and add the rice. Let the rice get a bit transparent and aromatic, and then add the onions and garlic. Stir it all together and then add the cumin and salt and cook for another couple of minutes.

Stir in the chicken broth and tomato sauce. Bring it all to a boil for a couple of minutes and then turn the heat down, stir it just a bit more and put a cover on it. Let it cook like this for about 10 minutes.

3You can tell that the middle of it cooked a bit more in the 10 minutes –  stir it carefully and add in the carrots and peas. If it’s real dry, add a couple tablespoons of chicken broth or water. Keep the heat low, recover and let it simmer for another 10 minutes.

4After the 10 minutes all the moisture should all be absorbed by the rice. Take the pan off the heat, uncover and let it rest for 5 minutes. Carefully fluff with a fork and top with the cilantro. Enjoy!

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