This Arroz Rojo (Mexican Red Rice) is seriously delicious, and is vegan and gluten-free. Serve with quesadillas, fajitas, burritos, beans, and veggies.
Add the 5 cups of broth and red sauce, and stir to combine. Increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes, until the liquid has been absorbed and the rice is cooked. (You may have to cook a bit longer, depending on your pot and stove.) Fluff with a fork, stir in the cilantro and green onions, and add lime juice, salt, and pepper to taste.
Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak