Grandma Delia’s Mexican Rice: Arroz Rojo

August 5, 2012 | Lana Sands | 3 Comments

Santa Barbara Fiesta! What a weekend?!? Full of parades, music, food, and festivities! Who am I kidding? Yes, I saw the parade from the window of my work, and yes, I heard the music (like everyone else that lives in Santa Barbara) from my bedroom at night, and instead of gathering at the many parks providing authentic Mexican food, I decided to attempt my Grandmother’s authentic Mexican rice. It’s almost as good

Grandma Delia’s Mexican Rice:

2 Table Spoons Vegetable Oil
1 Cup Minced Yellow Onion
1 Clove Minced Garlic
1 Cup Long Grain Rice, uncooked
1/4 Cup of Canned Tomato Sauce
1 3/4 Chicken Broth
1 Cube of Chicken Bullion
Sea Salt for Taste

1. Heat oil in pan, stir in onion and garlic, add rice when onions are translucent. Toast rice for about 3 minutes or until browned a bit.

2. Add chicken broth, tomato sauce, and cube of chicken bullion. Bring to a boil. Let simmer on low heat. Salt for taste.

3. Let cook about 15 minutes or until ready.

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