Red Rice
James Carrier
How to Make It
Step 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.
Step 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.
Step 3
3
Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.
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
Directions
Step 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.
Step 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.
Step 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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