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Red Rice





Yields
Makes 5 1/2 cups; 6 to 8 servings

Red Rice




James Carrier
 3/4 cup minced onion
 1 teaspoon minced garlic
 2 tablespoons salad oil
 1 1/2 cups long-grain white rice
 2 tablespoons minced fresh jalapeño chilies
 1 1/4 cups fat-skimmed chicken broth or water
 1 can (about 15 oz.) diced tomatoes
  About 1/2 teaspoon salt
Step 1
1

In a 2- to 3-quart pan over medium heat, frequently stir onion and garlic in oil until vegetables are limp and beginning to brown, 5 to 8 minutes. Add rice and chilies; stir often until rice is opaque, 2 to 3 minutes.

Step 2
2

Stir in broth, tomatoes (including juice), and 1/2 teaspoon salt. Bring to a boil over high heat, cover, reduce heat, and simmer until rice is tender to bite, 18 to 20 minutes.

Step 3
3

Stir with a fork to distribute tomatoes evenly, and add more salt to taste. Mound rice on a platter.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories180
% Daily Value *
Total Fat 3.8g5%

Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 246mg11%
Total Carbohydrate 32g12%

Dietary Fiber 1g4%
Protein 4.4g

* The % Daily Value (DV) 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.