Arroz Rojo

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Step: 1

Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Per Serving: 217 calories; protein 4.2g; carbohydrates 37.2g; fat 6.1g; cholesterol 4.9mg; sodium 503.6mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a step in the best direction if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eat than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .