Arroz Rojos

This is our favorite Mexican Rice recipe adapted from Step-By-Step Cooking: Italian, Mexican, & Chinese Recipes cookbook.

2 Tbsp. vegetable oil
1 c. raw long-grain rice
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 tsp salt
1/2 tsp ground cumin
Dash chili powder
2 large tomatoes, seeded, chopped or 1 1/2 cup salsa
1 1/2 cups chicken broth

Heat oil in skillet over medium heat until hot. Add rice. Cook and stir about 2 minutes until rice turns opaque.

Add onion. Cook and stir 1 minute. Sit in garlic, salt, cumin and chili powder. Add tomatoes, cook and stir 2 minutes.

Stir in broth and bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes or until rice is tender.

Makes 4 to 6 servings.

NOTES: Leftover rice is great in burritos. You can also add a variety of diced peppers like jalapeños, Serrano or whatever you like to make it spicy! This is a mild recipe which is great for families with picky eaters! We usually serve this as a side with beans, fish tacos, enchiladas etc...