Arroz Rojo is a traditional Mexican rice dish that is commonly served as a side dish or as part of a main meal. The dish gets its name from the use of tomatoes, which give the rice its distinctive red color. To prepare arroz rojo, long-grain white rice is first toasted in oil or butter until lightly browned, and then cooked in a mixture of tomato sauce, chicken or vegetable broth, and various spices such as cumin, garlic, and chili powder. The rice is then simmered until it is tender and the liquid has been absorbed, resulting in a flavorful and aromatic dish that pairs well with a variety of Mexican-inspired entrees.

Définition et signification de « arroz rojo » en anglais

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