Arroz Rojo (Red Rice)

Ingredients:

• Rice – 1 bag
• Water – 6 liters
• Garlic Cloves – 4
• Onion (Medium Size) -1
• Tomatoes (Liquified & Strained) – 3/4 cup
• Corn kernels – 3/4 cup
• Parsley Sprigs – 6 to 8
• Whole Peppers – 4
• Lemon Juice – ½ lemon
• Iodized Salt -3 Tbsp
• Hot Water (or Chicken Broth) – 6 cups
• Serrano Chiles (Washed) – 2
• Oil – 2/3 cup

Directions:

Tomato Sauce

1. Remove ends of tomatoes & liquefy
2. Add ½ onion and 2 cloves of garlic & tsp salt

Rice

1. Chop 2 cloves of garlic & ½ onion finely
2. Heat oil in a large pot with 6 liters of water, remove lid when hot
3. Add the rice, stir until cool & mixture is transparent
4. Add corn, parsley, whole Serrano chiles, 1/2 chopped onion, & garlic
5. Stir until cooked well without browning
6. Add tomato sauce when rice is fried
7. Stir well to mix tomato sauce with rice
8. Add pepper & salt
9. Allow the tomato sauce & rice to cook together
10. Add hot water (or broth) & lemon juice
11. Reduce the heat & cover
12. Stir with a fork, without agitating the middle, until 1/4 cup of liquid remains
13. Allow to stand for 10 min before serving

Provides up to 20 servings
Serve with tortillas, re-fried beans, and/or mole

From México