Spicy Red Rice

 Dana Gallagher
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

  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.
By Kate Merker,  May 2009

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.

Did you try this recipe? How did you like it?

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