Spicy Red Rice

Spicy red rice
 Dana Gallagher
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1
tablespoon
olive oil
1
onion, finely chopped
kosher salt
1
cup
long-grain white rice
1
14.5-ounce can diced tomatoes, drained
1
teaspoon
chopped canned chipotle chilies in adobo

Directions

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes.
  2. Stir in the tomatoes, chilies, and 1 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Kate Merker
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 14 %
  • Protein 5 g
  • Carbohydrate 45 g
  • Sugar 3 g
  • Fiber 2 g
  • Fat 4 g
  • Sat Fat 1 g
  • Calcium 21 mg
  • Iron 2 mg
  • Sodium 421 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.