- Calories 236
- Fat 4g
- Sat fat 1g
- Cholesterol 2mg
- Sodium 439mg
- Protein 6g
- Carbohydrate 43g
- Sugar 2g
- Fiber 1g
- Iron 2mg
- Calcium 28mg
Red Rice
Jonny Valiant
How to Make It
Step 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.
Step 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.
Chef's Notes
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galfromwi
2012-04-25T15:48:37-04:00
This recipe is terrific! Didn't change a thing. I have been looking for the recipe for the kind rice that you get at a Mexican restaurant and this is it! Mine did not turn out soupy like the photo on here - it was fluffy and delicious. I used Basmati rice. This one is going in the recipe box. Love to make it with Mexican food, as a stuffing for burritos and on it's own. Would be delish and a meal in itself with black beans added too.
