Friday, March 22, 2013

Red Rice

This recipe has been called "Mexican Rice"by some as well as "Tomato Rice." I like the alliteration of "Red Rice" myself and since it isn't spicy, I don't think it qualifies as "Mexican." It does contain diced onion so I think plain old "Tomato" doesn't apply either, so "Red Rice" it is! Call it whatever you'd like, but please do try it as it is super easy and a nice alternative to plain white rice on occasion. (And, yes, those are thin pats of butter on top of the rice in the picture. If I think a tomato recipe tastes a little too acidic, I add a little butter for balance. I did stir it in to this rice, but for the picture I thought it looked better this way.)


2-4 T. oil
1 small onion, diced
2 cups white rice (uncooked)
8 oz. can tomato sauce
4 cups chicken broth


In a skillet or 4 qt. pot, heat oil, onion and rice for 5-7 minutes stirring over medium heat. Slowly add tomato sauce and chicken broth being careful adding the liquids to the hot pan (it might spit at you!). Bring to a boil, then reduce heat to a simmer. Cover with a lid and simmer for 15 minutes. Remove lid and stir. Continue heating for 5 more minutes or more until liquid is completely absorbed. Add salt and pepper to taste.

No comments: