Arroz Rojo Recipe

• 2 cups Rice (soaked for 30 minutes)
• 4 tbsp Butter
• 2 Carrots (chopped)
• 1 small Potato (peeled & diced)
• 1 cup Peas
• 3 Tomatoes
• 3 Garlic Cloves
• Salt and Pepper (to taste)
• 1 Onion (coarsely chopped)
• 4 tbsp fresh Parsley (chopped)
• 3 cups Meat Broth
• 2 Chorizos (chopped)

• Blend tomatoes, onion, garlic, and salt together in a blender. Set aside.
• Heat 1 tbsp butter in a pan and fry potato, carrots, and peas. Remove and set aside.
• Heat the remaining butter and fry chorizos.
• Remove excess fat, add rice and fry until golden.
• Add pureed tomato mixture.
• Season with salt and pepper. Stir fry until the mixture thickens.
• Add fried vegetables and parsley. Mix well.
• Add meat broth, cover and cook on low heat.
• Turn off the heat and leave it covered for 5 minutes to let the rice puff up.
• Serve hot.