Mexican Red Rice
- 2 to 3 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups long-grain white rice
- 1 teaspoon achiote powder
- 1 bay leaf
- 2 cups canned crushed tomatoes
- 2 1/2 cups low-sodium chicken broth
- Heat the oil in a medium saucepan over medium-high heat.
- Add the onions and garlic and cook until the onion is soft, about 2 minutes.
- Add the rice, achiote powder, and bay leaf.
- Cook and stir until the rice is opaque, about 2 minutes,
- Add the tomatoes and broth, stirring to combine.
- Bring to a boil, then reduce the heat to medium-low.
- Cook until the liquid evaporates to just below the level of the rice, about 10 minutes.
- Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes.
- Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
olive oil, onion, garlic, longgrain white rice, achiote powder, bay leaf, tomatoes, chicken broth
Taken from www.foodnetwork.com/recipes/ingrid-hoffmann/mexican-red-rice-recipe.html (may not work)