Spanish Rice (Arroz Rojo)
This recipe makes a lot, so it's a great dish to take to potluck parties because it's enough to feed a small crowd.
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2 1/2 cuncooked white rice
4 3/4 cchicken broth
14 ozcan petite diced tomatoes, undrained
1/4 cred onion, finely chopped
2 clovegarlic, minced
1/3 cunsalted butter
1 pinchchili powder (optional)
1 pinchground cumin
How to Make Spanish Rice (Arroz Rojo)
- Preheat oven to 350°F. Very lightly coat 9x13-inch baking dish with no-stick spray; set aside.
- Combine all ingredients in a bowl, and mix well. Pour into 9x13 baking dish, and cover tightly with aluminum foil.
- Place in preheated oven, and bake for 1 hour.
- Leave covered until ready to serve. (If onions or garlic settle on top, toss lightly with a fork to re-incorporate them into the rice.)