Red Rice Recipe

1. Heat oil in a large saucepan over medium heat. …
2. Add rice, broth, salt and tomato paste. …
3. Plonk in jalapeno and coriander. …
4. Cook for 15 minutes or until the liquid is absorbed (tilt pot to check).
5. Remove from heat, leave lid on and rest for 10 minutes (KEY STEP). …
6. Fluff with fork then serve! (

Charleston Red Rice

This classic red rice recipe is a Lowcountry side dish of long grain white rice that’s baked with bacon, onion, garlic, and tomato!

Prep: 10min

Total: 60min

Yield: 6

Serving Size: 1 /6 of the recipe

Nutrition Facts: servingSize 1 /6 of the recipe, calories 261 kcal, Carbohydrate 33 g, Protein 5 g, Fat 12 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 28 mg, Sodium 952 mg, Fiber 2 g, Sugar 5 g

Ingredients:

• 3 strips bacon, (chopped)
• ¼ cup salted butter
• 1 small onion, (finely diced (about 1 cup))
• 1 clove garlic, (minced (about 1 teaspoon))
• 1 (6 ounce) can tomato paste
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons sugar
• Freshly-ground black pepper, (to taste)
• 2 cups water
• 1 cup uncooked long-grain white rice
• Garnish: chopped fresh parsley

Instruction:

1. Preheat oven to 350°F.
2. In a large skillet, cook bacon in a large cast iron skillet (or other oven-proof skillet) over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan.
3. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
4. Add the bacon, water, and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 7-9 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
5. If you’re not using an oven-proof skillet, transfer the mixture to a greased 2-quart baking dish. Cover the skillet (or baking dish) and bake until the rice is tender, about 30-40 minutes, stirring every 15 minutes.
6. Fluff the rice, garnish with fresh parsley, and serve.

Mexican Red Rice (Arroz Rojo)

Prep: 0 10min0

Total: 0 50min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 97, Fat 5g, Saturated Fat 1g, Carbohydrate 9g, Fiber 1g, Sugar 4g, Protein 4g, Cholesterol 4mg, Sodium 388mg

Ingredients:

• 1 tablespoon vegetable oil
• 1 cup long grain white rice
• 1/3 cup finely chopped white onion
• 1 clove garlic, minced
• 2 1/4 cups chicken broth
• 3 tablespoons tomato paste
• 1 1/4 teaspoon kosher salt
• 1 serrano chile
• 1 fresh cilantro sprig

Instruction:

1. In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

Southern Style Red Rice | Simple Red Rice Recipe