Red Rice

James Carrier

Yield: Makes 5 1/2 cups; 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 19%
  • Protein: 4.4g
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Carbohydrate: 32g
  • Fiber: 1g
  • Sodium: 246mg
  • Cholesterol: 0.0mg


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