Spicy Red Rice
Serves 4
Hands-On Time:
15m
Total Time:
40m
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
- 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.
- 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.
Quick Tip
Both short-grain and long-grain brown rice have a much shorter shelf life than white rice. They should be stored in the refrigerator.
Nutritional Information
- Per Serving
- Calories 241Calories From Fat 14%
- Protein 5g
- Carbohydrate 45g
- Sugar 3g
- Fiber 2g
- Fat 4g
- Sat Fat 1g
- Calcium 21mg
- Iron 2mg
- Sodium 421mg
- Cholesterol 0mg
What does this mean? See Nutrition 101.
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