Red Rice

Red Rice
Yield
4
Yield
4
Red Rice
Yield
4
Yield
4
Ingredients
  • 1tablespoon vegetable oil
  • 1/2ea onionschopped fine
  • 1/2ea green bell pepperseeded and chopped fine (see note)
  • 1/2ea celery ribchopped fine
  • 1 cup long-grain rice
  • 4ea garlic clovesminced
  • 6ounces can diced tomatoesdrained
  • 1 3/4cups chicken broth
  • 2teaspoons salt
  • 1/4teaspoon cayenne pepper
  • 1/4cup finely chopped fresh parsley
Yield:
Instructions
  1. 1. COOK VEGETABLES Heat oil in large saucepan over medium-high heat until shimmering. Cook onion, bell pepper, and celery until softened, about 5 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  2. 2. ADD TOMATOES Stir in tomatoes, broth, salt, and cayenne and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in parsley. Serve.