Mexican 30 min

Arroz Mexicano Rojo

Name: Arroz Mexicano Rojo
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 cups long-grain white rice; 3 Roma tomatoes, quartered; ¼ white onion; 3 cloves garlic; 3 tablespoons vegetable oil; 2½ cups chicken broth; 1 teaspoon salt; 1 jalapeño, left whole; ¼ cup frozen peas; 2 carrots, peeled and cut into small dice

vegetarianmeal-prepone-pan

Ingredientsfor 2

240

Cal

Protein

44g

Carbs

Fat

12 cups long-grain white rice
23 Roma tomatoes, quartered
3¼ white onion
43 cloves garlic
53 tablespoons vegetable oil
62½ cups chicken broth
71 teaspoon salt
81 jalapeño, left whole
9¼ cup frozen peas
102 carrots, peeled and cut into small dice

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Instructions

1
Blend the tomatoes, onion, and garlic with ½ cup chicken broth until smooth. Strain through a medium sieve to remove skins.
2
Heat oil in a heavy-bottomed saucepan over medium-high heat. Add dry rice and cook, stirring constantly, for 5–6 minutes until every grain turns golden brown and smells nutty.
3
Pour in the tomato purée and fry with the rice for 2 minutes until the liquid is absorbed and the rice smells fragrant. Add remaining broth, salt, jalapeño, carrots, and peas. Stir once to combine.
4
Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 18 minutes without lifting the lid. Remove from heat and let steam 5 minutes. Fluff with a fork, discard the jalapeño, and serve.