Arroz Rojo Mexicano

Ingredients

• •1 1/2 cups long-grain white rice, rinsed and well drained
• •2 medium tomatoes, roughly chopped
• •1/4 medium white onion, roughly chopped
• •2 cloves garlic
• •2 1/4 cups gluten-free vegetable broth
• •2 tbsp vegetable oil
• •1/2 cup frozen peas
• •1/2 cup carrots, finely diced
• •1 tsp salt

Directions

1. 1Blend tomatoes, onion, garlic, and 1/2 cup of the broth until smooth.
2. 2Heat oil in a medium saucepan over medium and toast the drained rice 4–5 minutes, stirring, until some grains turn opaque and lightly golden.
3. 3Pour in the tomato mixture carefully, stir for 1 minute, then add remaining broth, carrots, and salt.
4. 4Bring to a boil, cover, reduce heat to low, and cook 15 minutes without lifting the lid.
5. 5Scatter peas over the rice, cover again, and rest off heat 10 minutes.
6. 6Fluff gently with a fork before serving.

💡 Drain rinsed rice thoroughly before toasting; wet rice steams instead of frying and is more likely to turn soft rather than fluffy.

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