Arroz Rojo (Mexican Red Rice)

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes, more or less to taste
• 1 cup long-grain white rice
• 1 (8 oz) can tomato sauce
• 2 cups chicken broth
• Salt and freshly ground black pepper to taste

Directions

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté until tender, about 5 minutes. Stir in the cumin, oregano, and red pepper flakes.
2. Add the rice and cook, stirring, for 2 minutes to lightly toast the rice. Add the tomato sauce and chicken broth and season with salt and pepper to taste. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and all the liquid has been absorbed.
3. Remove from the heat and let stand, covered, for 5 minutes before fluffing with a fork and serving.

Interesting Facts

• Arroz Rojo is a traditional Mexican side dish, typically served with other Mexican dishes such as tacos, burritos, enchiladas, and quesadillas.
• This dish is also known as Mexican Red Rice, Spanish Rice, and Arroz a la Mexicana.
• The dish is traditionally flavored with cumin, oregano, and red pepper flakes.