Arroz Rojo – Mexico

  • 2 c rice
  • 1 T fair trade olive oil
  • 1 garlic clove, diced
  • 3 tomatoes, chopped
  • ½ onion, chopped
  • 4 c vegetable broth
  • 1 c peas
  • 2 carrots, chopped
  • 1 chili pepper, chopped
  • Salt to taste

Add oil to a large pan on low heat. Add rice and toast until golden. Add garlic, tomatoes and onion; cook until mixture is soft. Add the broth, peas, carrots, chili pepper and salt. When it begins to boil, reduce the heat and cover until rice is fully cooked.

Makes 4–6 servings

Download the recipe card. rb17-mexicorecipe