Red Rice
Transform your weeknight dinners with this vibrant and flavorful Red Rice recipe—a simple yet satisfying dish that combines perfectly cooked long-grain rice with the rich tang of tomatoes, aromatic garlic, and the warm spices of paprika and cumin. Simmered in a delicious blend of vegetable or chicken stock, this dish achieves a hearty, savory depth that makes it a standout side or main course. Fresh cilantro and a squeeze of lime offer a bright, zesty finish, enhancing the bold flavors of this one-pan wonder. Quick to prepare in just 40 minutes, Red Rice is a versatile recipe perfect for pairing with grilled meats, roasted vegetables, or enjoying on its own. Whether you’re hosting a gathering or meal prepping for the week, this wholesome and customizable dish is sure to impress!
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Recipe Information
Ingredients
- 1 cup long-grain rice
- 2 cups water
- 2 tablespoons vegetable oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, finely chopped or pureed
- 1 tablespoon tomato paste
- 1 cup vegetable or chicken stock
- 1 teaspoon paprika
- 0.5 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges (optional, for serving)
Instructions
Rinse the rice thoroughly in cold water until the water runs clear. Drain and set aside.
Heat the vegetable oil or butter in a medium saucepan over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped or pureed tomatoes and tomato paste. Stir well and let the mixture cook for 5-6 minutes, allowing the tomatoes to break down and release their flavors.
Stir in the paprika, cumin powder, salt, and black pepper. Mix well to evenly coat the tomato mixture with spices.
Add the rinsed rice to the saucepan. Stir to combine, ensuring the rice is well-coated with the tomato mixture.
Pour in the water and vegetable or chicken stock. Stir, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the rice sit, covered, for another 5 minutes to steam.
Fluff the rice gently with a fork. Garnish with chopped cilantro if using.
Serve warm with lime wedges on the side if desired. Enjoy!
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 297 mg | 6% | |
*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.
