Simple Red Rice
If you're bored of plain rice, give this simple Tomato Red Rice a whirl. Perfect for taco bowls and burritos; it's a great side with spicy chicken, a black bean dish, marinated skirt steak, or a fried egg and avocado. This version is super simple with a few staple ingredients—onion, garlic, tomato paste, and spices. The key to having perfectly fluffy Red Rice is to stick to the liquid-to-rice quantities in the recipe. While that liquid can be water, it will be even better if you use a great-tasting stock. A rich homemade chicken stock will make your Red Rice the hero of the table. Store-bought stock is absolutely fine to use; just get the best-tasting one you can find!
You can make this rice spicy with lots of fresh chilies, or leave them out to keep things mild. Serve as is, or garnish with lots of freshly chopped coriander and a squeeze of lime juice.
Ingredients 13
1 brown onion, small, finely diced
2 cloves garlic, finely diced
1 red chilli, small, optional, finely sliced
3 tbsp olive oil
1 tsp smoked paprika
1⁄2 tsp ground cumin
4 tbsp tomato paste
1 1⁄2 cups long-grain white rice
2 cups chicken stock
1⁄2 tsp salt
1⁄2 tsp pepper
To Serve
1⁄2 bunch coriander, leaves, chopped, optional
1 lime, juiced, optional
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Method 4
Start by preparing your ingredients. Finely dice the and the . If using , slice it in half, remove the seeds then finely slice. If you want more spice, leave the seeds in.
In a medium-sized saucepan, heat the on medium heat and sauté the diced for 2-3 minutes, until translucent. Add the , (if using), , and , and cook for about 1 minute until fragrant. Add the and cook for another 2-3 minutes, stirring often, until the tomato paste has deepened in color. This takes away the rawness of the tomato paste and creates a richer, more intense flavor.
Add the , mix well and toast for about 2 minutes, until the rice is a little browned and starting to crackle. Add the , , and , and stir. Bring to a simmer, then lower the heat, cover, and cook undisturbed for 15 minutes.
Turn off the heat, fluff the with a fork, put the lid back on, and let it sit for another 10 minutes, or until ready to serve.
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Notes
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