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Red Rice

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.