Leah's Arroz Rojo (Mexican Red Rice)

• 2 Roma tomatoes, chopped fine
• 2 tbsp olive oil, extra virgin
• 1 cup finely chopped onion
• 2 clove minced garlic
• 2 cup chicken stock
• 1 cup long grain rice
• 1/4 cup tomato sauce
• 1/4 cup chopped cilantro
• 1 tsp dried Mexican oregano
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 juice of a half a lime

1. Saute the onion in a large skillet or saucepan in the olive oil until translucent.
2. About 3 minutes
3. Add the garlic and rice, cook until slightly toasted.
4. Add the broth, tomato sauce, and chopped tomatoes.
5. Bring to a boil.
6. Add the cilantro, Mexican oregano,cumin, chili powder, and salt and pepper.
7. Reduce heat and cover, cooking until liquid is absorbed, about 15 minutes.
8. Do not open the cover.
9. Rice needs steam to cook, and releasing the steam adds to the cooking time not to mention making the rice sticky and tough.
10. Remove from heat.Let sit for 8 minutes before removing the cover.
11. Squeeze the juice of a half of a lime when done cooking and stir in
12. Delicious!
13. Serve with your favorite Mexican or Tex Mex dishes.
14. Or anything else!

tomatoes, olive oil, onion, garlic, chicken stock, long grain rice, tomato sauce, cilantro, oregano, ground cumin, chili powder, lime

Taken from cookpad.com/us/recipes/368056-leahs-arroz-rojo-mexican-red-rice (may not work)