Red Rice

red-rice-0
Photo by Jonny Valiant
Red Rice 3.8 53 5 1
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 236 calories
    • Fat 4 g
    • Sat Fat 1 g
    • Cholesterol 2 mg
    • Sodium 439 mg
    • Protein 6 g
    • Carbohydrate 43 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 28 mg

Heat the oil in a large saucepan over medium-high heat. Add the scallion whites and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes. Add the broth, tomato sauce, chili powder, 1 teaspoon salt, and ¼ teaspoon pepper and stir to combine. Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.

Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving.

 

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 6 scallions, sliced, white and green parts separated
  3. Check 2 cloves garlic, chopped
  4. Check 2 cups long-grain white rice
  5. Check 2 1/2 cups low-sodium chicken broth
  6. Check 1 8-ounce can tomato sauce
  7. Check 1 teaspoon chili powder
  8. Check kosher salt and black pepper

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the scallion whites and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes. Add the broth, tomato sauce, chili powder, 1 teaspoon salt, and ¼ teaspoon pepper and stir to combine. Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.
  2. Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving.

 

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