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Writer's pictureTedd Long

Arroz Rojo

From Ori Rife.


This is the perfect side dish for tacos, fajitas, or enchiladas.


Ingredients

1 cup white rice (Tedd recommends extra long grain white rice) 

2 tablespoons olive oil

1 small onion

1 clove garlic

2 cups chicken broth

2 tablespoon sofritos

Dash (or more) of cumin, adobo, chili powder, and sazón

Salt and pepper to taste


Instructions

Rinse 1 cup of white rice until the water run clear/mostly clear and set aside.


Heat olive oil in a pan on medium high heat. Add rice, garlic, and onion and toast until the rice looks dry again.

 

After the rice is toasted add two tablespoons of sofritos and stir. Next add 2 cups of chicken broth (or water). Stir all together and add cumin, adobo, chili powder, sazón. Continue stirring until it starts to bubble then cover and simmer uninterrupted for 15-20 minutes



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