Wednesday, December 8, 2010

Salsa Pulav/Arroz Rojo (Salsa Rice)

Salsa Pulav is a dish worth making as I found out. I was just trying to find a way to use up some leftover salsa the other day and viola! - delicious Salsa Pulav/Rice was born. It has great flavor and is similar to Spanish rice served in restaurants; my friend Erika who hails from Mexico, calls it Arroz Rojo or Red Rice! You can make a lovely red rice with leftover tomato salad, chutney, or Checcha (Italian fresh tomato relish) also. Delish!

8 - 12 Servings


2 cups Parboiled Rice
2 Tbsp Extra Virgin Olive Oil
1 medium Onion, finely chopped
1/2 tsp ground hot red pepper
1/2 tsp Turmeric
1 pinch Asafoetida or 1 clove minced Garlic
1 tsp Sea Salt
1 - 11/2 cups Salsa I or Salsa II
1/2 cup Cilantro or Parsley, chopped
Queso Fresco, for serving (optional)


Using a large fine strainer, rinse the rice well and let drain.

Heat the oil in a large pot and cook the onions with a pinch of salt until just beginning to color.

Stir in the red pepper and turmeric and cook for a minute.

Add the rice and stir-cook for a few minutes until rice is coated with the oil.

Pour in 3 cups of boiling water and the salsa and bring to a boil.

Reduce the heat, cover, and simmer the rice for 20 minutes, stirring a couple of times; add a little boiling water a tablespoon at a time if rice dries out.

Turn off the heat and leave it covered undisturbed for about 15 minutes.

Stir in the herbs and serve hot with frijoles, black beans, etc. garnished with a little crumbled queso fresco. Enjoy!!

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