Participants transfixed by Ruby's charm during her cooking class/demo

Arroz Rojo, (Red Rice)

This is a simple recipe that makes for both a colorful and delicious accompaniment  to any dish where rice would make a nice compliment. From a simple side of black beans to an entree of Enchiladas con Quesso or Chille Rellenos, etc., Arroz Rojo makes it a just a little more special.

Start by taking one peeled onion, four tomatoes and a clove of garlic and place them in a blender and whip to a “sauce”.

Meanwhile, take one and a half tablespoons of cooking oil and heat it in a large frying pan. Then place 2 cups of washed, uncooked rice, (which becomes 4 cups when cooked, -we are cooking for a small workshop here, about 8 people), into the heated oil. Keep it on a medium heat, stirring the rice, for about 5 minutes, until it is toasted slightly brown.

Add the blender mix and rice to two and one half litres of water in a large pot. Cover and cook, bringing it to a boil, then turn down the heat and simmer for approximately twenty five minutes. Enjoy!