Arroz Rojos

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	160g / 5.6oz	White rice
1/2 cup	31g / 1.1oz	Onions - chopped
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cumin
		Chile powder - to taste
2		Tomatoes - chopped (large)
1 1/2 cups	355ml	Vegetable broth
1/3 cup	78ml	Peas - thawed if frozen
2 tablespoons	30ml	Pimiento - chopped
		Red peppers - to garnish

Recipe Instructions

Heat oil in a wok over medium heat until hot. Add rice. Cook and stir for 2 minutes or until the rice turns opaque. Add onion, cook and stir for 1 minute. Stir in garlic, salt, cumin and chile powder. Add tomatoes and cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low.

Cover and simmer 15 minutes or until the rice is almost tender.

Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired.

Source:
[email protected] (Joel Ehrlich)

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