Red Rice

Red RiceRecipe
James Carrier
Makes 5 1/2 cups; 6 to 8 servings


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3/4 cup minced onion
1 teaspoon minced garlic
2 tablespoons salad oil
1 1/2 cups long-grain white rice
2 tablespoons minced fresh jalapeño chilies
1 1/4 cups fat-skimmed chicken broth or water
1 can (about 15 oz.) diced tomatoes
About 1/2 teaspoon salt


1. In a 2- to 3-quart pan over medium heat, frequently stir onion and garlic in oil until vegetables are limp and beginning to brown, 5 to 8 minutes. Add rice and chilies; stir often until rice is opaque, 2 to 3 minutes.

2. Stir in broth, tomatoes (including juice), and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.

3. Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.

Created date

August 2004

Nutritional Information

Calories 180
Caloriesfromfat 19 %
Protein 4.4 g
Fat 3.8 g
Satfat 0.5 g
Carbohydrate 32 g
Fiber 1 g
Sodium 246 mg
Cholesterol 0.0 mg