Mexican Red Rice (Arroz Rojo)

1. 1

   Heat the lard in a large heavy skillet over medium-high heat.

2. 2

   Add the rice and stir until the rice is toasted.

3. 3

   Add the garlic and the onion; cook and stir until the onion just starts to brown.

4. 4

   Stir in the tomatoes, tomato sauce, chicken broth, chili powder, and salt.

5. 5

   Bring to a boil, then lower the heat to low, cover, and cook for 20 to 25 minutes, or until the rice is tender.

6. 6

   Let stand for 5 minutes, covered, before serving.

• Calories 271.88 kcal Moderate
• Protein 5.56 g Moderate
• Carbs 43.62 g Moderate
• Total Fat 6.65 g Moderate
• Saturated Fat 1.02 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.99 mg Low Source
• Sodium 370.68 mg Moderate
• Fiber 1.44 g Low Source
• Sugar 2.98 g Moderate
• Added Sugar 0.02 g Low Source
• Calcium 188.81 mg Moderate
• Iron 1.7 mg Low Source
• Potassium 239.4 mg Low Source
• Vitamin A 105.26 mcg_rae Moderate
• Vitamin C 32.64 mg Good Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅