Mexican Rice Recipe (Arroz Rojo)

culinaryhill.com

Elle Probst

2 medium vine-ripened tomatoes or 4 Roma tomatoes cored and quartered

1 onion peeled and quartered

⅓ cup vegetable oil

2 cups long-grain white rice

4 cloves garlic minced

2 cups chicken broth or water

1 tablespoon tomato paste or one cube Consomate tomato bouillon

Salt

minced fresh cilantro or parsley, for garnish (optional)

Lime wedges for serving

Directions at culinaryhill.com

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