Thanks for sharing these with us, I personally like red rice and I boil or
cook a tomato and then puree it in the blender and mix it in the rice after
the rice is fried but before the liquid is added.

Linda
"Rich McCormack" > wrote in message
...
>
> Mexican-Style Rice
>
> 1 cup - long grain rice
> 2 tablespoons - vegetable oil
> 2 cups - chicken broth
> 1 tablespoon - chopped onion
> 2 teaspoons - chopped green chile
> 2 teaspoons - chopped red chile
> salt and pepper or other seasoning to taste
>
> Heat oil in a frying pan. Add chopped onion and chiles. Briefly
> sauté veggies until limp. Add rice and continue to sauté veggies
> and rice, stirring frequently, until rice begins to turn golden.
> Add broth, salt and pepper or other seasoning to taste. Bring
> to a boil, lower heat to simmer, cover pan with a tight fitting
> lid and cook for 25 minutes or until liquid is fully absorbed.
> After cooking, let rice sit for 5 minutes before serving.
>
>
> Arroz Blanco
>
> 1 cup - long grain rice
> 2 tablespoons - vegetable oil
> 2 cups - water
> 1 tablespoon - chopped onion
> salt to taste
>
> Heat oil in a frying pan. Add chopped onion and briefly sauté
> until limp. Add rice and continue to sauté, stirring frequently,
> until rice is opaque. Do not let rice brown. Add water and salt
> to taste. Bring to a boil. Lower heat to simmer, cover pan with
> a tight fitting lid and cook for 25 minutes or until water is fully
> absorbed. After cooking, let rice sit for 5 minutes before serving.
>
>
> Arroz Gualdo
>
> 1 cup - long grain rice
> 2 tablespoons - vegetable oil
> 2 teaspoons - achiote (annatto seeds)
> 2 cups - chicken broth
> 1 tablespoon - chopped onion
> 1 clove - garlic, minced
> salt to taste
>
> Heat oil in a frying pan over low heat. Add achiote and continue
> heating over low heat until the seeds are dark brown. Remove seeds
> and discard. The oil should be a reddish-orange color. Add chopped
> onion and minced garlic. Saute over medium heat until tender. Add
> rice and saute until opaque. Do not let rice brown. Add broth and
> salt to taste. Bring to a boil, lower heat to simmer, cover pan
> with a tight fitting lid and cook for 25 minutes or until liquid
> is fully absorbed. After cooking, let rice sit for 5 minutes
> before serving.
>
>
> Arroz Roja
>
> 1 cup - long grain rice
> 2 tablespoons - vegetable oil
> 1 3/4 cups - chicken broth
> 1/4 cup - salsa roja
> 1 tablespoon - chopped onion
> 2 teaspoons - chopped red chile
> salt and pepper or other seasoning to taste
>
> Heat oil in a frying pan. Add chopped onion and chiles. Briefly
> sauté veggies until limp. Add rice and continue to sauté veggies
> and rice, stirring frequently, until rice begins to turn golden.
> Add broth, salsa roja and salt and pepper or other seasoning to
> taste. Bring to a boil, lower heat to simmer, cover pan with
> a tight fitting lid and cook for 25 minutes or until liquid is
> fully absorbed. After cooking, let rice sit for 5 minutes before
> serving.
>
>
> Arroz Verde
>
> 1 cup - long grain rice
> 2 tablespoons - vegetable oil
> 1 3/4 cups - chicken broth
> 1/4 cup - salsa verde
> 1 tablespoon - chopped onion
> 2 teaspoons - chopped green chile
> salt and pepper or other seasoning to taste
>
> Heat oil in a frying pan. Add chopped onion and chiles.
> Briefly sauté veggies until limp. Add rice and continue
> to sauté veggies and rice, stirring frequently, until rice
> begins to turn opaque. Do not let rice brown. Add broth,
> salsa verde and salt and pepper or other seasoning to taste.
> Bring to a boil, lower heat to simmer, cover pan with a tight
> fitting lid and cook for 25 minutes or until liquid is fully
> absorbed. After cooking, let rice sit for 5 minutes before
> serving.