Red Hot Rice
Spice up your mealtime with this vibrant and flavorful Red Hot Rice recipe, a tantalizing blend of bold spices, fresh vegetables, and perfectly cooked long-grain rice. Infused with the smoky warmth of paprika, the kick of crushed red chili flakes, and the richness of tomato paste, this one-pot dish offers layers of depth and a fiery flair. Sautéed onions, red bell peppers, and diced tomatoes add a refreshing, hearty base, while a sprinkle of fresh cilantro and optional lime wedges bring a zesty finish. Whether served as a standalone meal or a side dish, this quick 35-minute recipe (prep and cook) is not only customizable—with a vegan broth option—but also irresistibly comforting and packed with heat. Perfect for fans of bold, spicy flavors!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon crushed red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup diced tomatoes
- 1 cup chicken broth (or vegetable broth for a vegan option)
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges (optional, for serving)
Instructions
Rinse the rice under cold water until the water runs clear, then set aside to drain.
Heat the olive oil in a medium saucepan over medium heat.
Add the chopped onion and diced red bell pepper to the pan. Sauté for 3–4 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the tomato paste, crushed red chili flakes, ground cumin, paprika, smoked paprika, salt, and black pepper. Stir to combine and toast the spices for 1 minute.
Add the rinsed rice to the pan, stirring to coat the grains with the spice mixture.
Stir in the diced tomatoes, chicken broth (or vegetable broth), and water.
Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice cook for 18–20 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the pan from heat and allow the rice to sit, covered, for 5 minutes to steam.
Fluff the rice with a fork and stir in the chopped cilantro.
Serve warm with lime wedges on the side for an optional citrus kick.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 21.8 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1553 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
