Arroz Rojo

Name: Arroz Rojo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 cups long-grain white rice; 2 tbsp olive oil; 1/2 medium yellow onion, diced; 1/2 pepper red bell pepper, diced; 2 garlic cloves, minced; 1/2 can tomato sauce (8 oz can); 3 cups chicken broth; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper

Fragrant tomato-based rice with sautéed vegetables. An essential Cuban staple that pairs with almost every main dish.

35 minEasyServes 6180 cal/serving

CubanSideStovetopStandard

Ingredients

2 cups long-grain white rice
2 tbsp olive oil
1/2 medium yellow onion, diced
1/2 pepper red bell pepper, diced
2 garlic cloves, minced
1/2 can tomato sauce (8 oz can)
3 cups chicken broth
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1/2 medium diced yellow onion and 1/2 pepper diced red bell pepper, sauté until softened, about 3-4 minutes.
3

Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4

Add 2 cups long-grain white rice and stir, toasting it for 2 minutes.
5

Pour in 1/2 can tomato sauce (8 oz can) and stir well, coating the rice.
6

Add 3 cups chicken broth, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and bring to a boil.
7

Reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
8

Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve.

Questions

How long does Arroz Rojo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Arroz Rojo?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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