Arroz Rojo 4-6 servings, 1 hour According to mom, this simple recipe was reserved for special occasions when rice could be purchased. I hope it becomes as special in your home as it was in ours. Ingredients 2 tablespoons of corn oil (may sub) 1 cup of short grain rice 1 cup of chicken broth 1 cup of water 1/2 a medium sized onion 2 ripe roma tomatoes 1/3 cup of corn kernels (optional) 1/3 cup of carrots, diced (optional) 1/3 cup of peas (optional) Directions 1. Boil the water in a shallow pan, add the tomatoes and parboil until the skins can be removed. Place the water, peeled tomatoes and onion in the blender and blend and set tomato sauce aside. 2. Boil the chicken broth to prepare for use. 3. Place the oil in a pan (that can hold at least 3 cups of liquids) over medium heat and add the rice. Continuously stir the rice in the oil until the rice is a medium brown color. You will know when it's ready by the glorious smell of browned rice. 4. Add the tomato sauc