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Arroz Rojo



  • 1 tsp oil

  • 1 Roma tomato, de-seeded & diced

  • 1 tsp tomato paste

  • ½ tsp onion powder OR ½ small onion, finely chopped

  • ½ cup instant brown rice

  • ½ cup chicken or vegetable broth

  • ¼ cup frozen peas

  • ¼ cup frozen sweet corn

  • ¼ cup cilantro, minced

  • 2 pinches cumin

  • 2 pinches smoked paprika

  • 2 pinches cayenne pepper (optional)


  1. Heat 1 tsp oil in a medium pot on medium high. Sauté tomatoes (and onion) for 3-4 minutes or until they become softened. Add tomato paste and rice, sauté for another 1 minute. Stir in onion powder and broth. Cover and bring to a boil.

  2. Reduce heat to medium low and simmer for 7-8 minutes. Take off heat.

  3. Stir in peas, corn, cilantro, cumin, smoked paprika, and cayenne. Cover pot, and let it rest for 5 minutes.

  4. Serve warm as a side dish. Try it with Espinacas con Garbanzos!

Arroz Rojo
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