Ana Lozz

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Ana Lozz

Red rice

Name: Red rice
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 cup rice, whole; 1/2 cups oil; 2 cups Water, hot or chicken broth; 2 tomatoes, without skin, chopped; 2 carrots, peeled and diced; 1/2 cups pea; 1 serrano pepper, whole; to taste salt; 2 branches parsley; 2 branches fresh coriander

30 mins

Low

4.157895

19 comments

Ana Lozz

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A dish that can not be missed at Mexican tables is the Red Rice ✅ that gets along well, we show you how to prepare it with Sabor a México.

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Ingredients

4 portions

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Preparation

Soak the rice in hot water for about 15 minutes, then wash it in cold water until the water comes out clear, drain it well and let it dry.

In a saucepan we are going to fry the rice with oil until it starts to look light brown and remove the excess oil.

We are going to liquefy the tomato, garlic and onion the puree should be thick, add it to the rice and leave it cooking a few minutes until it absorbs it.

Then add the liquid (broth or water), salt and vegetables and move carefully to distribute the ingredients, we will cover with the branches of parsley and cilantro

and as it begins to boil, cover the pan and do not re-uncover until after 15 minutes to check how much water has maximum leave it 20 minutes and remove it from the heat and let them about 10 minutes and ready you can serve.

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Red rice

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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Ratings (19)

Julio Cesar

08/03/2021 12:30:16

Excelente, seguí paso por paso y quedó bien, los chiles los agregan junto con las verduras, yo agregue un poco de romero para darle más olor y otro toque de sabor!!!

Gerardo Zepeda

19/01/2021 16:06:07

Buenísimo, solo hay que revisar bien si después de los 15 minutos ya se evaporó todo el caldo, porque por arriba no parece ser así 😂

diego cruz

12/01/2021 14:45:38

supongo que el chile serrano se usa para darle algo de picor al arroz y se mete entero en el arroz,podrías especificar cuanto ajo y cuanta cebolla, gracias, saludos