Maricruz Avalos Flores · by Maricruz Avalos Flores★ 5.0 (8)
Mexican Red Rice (arroz rojo)
NUTRITION · PER SERVING28M COOK
CAL 17%·PRO 13%
CARBS 51G59% OF CAL
1G FIBER3G SUGAR47G OTHER
FAT 12G33% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy rice cooked in tomato broth until tender and lightly colored. Savory and aromatic, a traditional Mexican side that pairs well with most main dishes.
sidemexicangrain bowl🌀 blenderdairy freegluten free
View the full recipe on Maricruz Avalos Flores →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 3 cups long-grain white rice (Mexican, Basmati, or Jasmine)
- 1 pound tomatoes (cut into quarters)
- 1 medium white onion (cut in big chunks)
- 3 ½ cups chicken stock (or homemade chicken broth)
- 2 cloves garlic (peeled)
- ½ cup olive oil (or sunflower oil)
- 1 cube tomato concentrate (or 1 tablespoon tomato paste)
- salt (as needed)
At a glance
PER SERVING · TIME 28M
CAL 17%·PRO 13%
CARBS 51G59% OF CAL
1G FIBER3G SUGAR47G OTHER
FAT 12G33% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 18m
- Sodium
- 202mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 13mg
- Iron
- 0.50mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 202MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.