Tomato broth is the ideal complement to prepare this recipe for red rice, it is rich and typical of Mexican cuisine.
Learn more about ELIZABETH BROWN
Ingredients4 portions
Preparation
The rice is cleaned and washed very well, then it is drained.
In a cacerlola it is put to heat the oil and since this one is hot it is added the rice and the garlic, it moves constantly until the rice gilds and acquires a gold color. Once golden, remove the garlic.
golden, add 3 cups of water and the consomme. The fire is lowered and left covered so that the rice is sewn.
|
|
|
|
Did you cook this recipe? |
Print recipe for: |
Complete your profile!:
To receive amazing recipes, tips and special items totally FREE you just need a valid email.We will use this data: