Thursday, January 14, 2010

Red Rice

We have mexican food (nachos, tacos etc.) usually once a week.  I like to make this rice to go with our ground beef (or turkey) because it allows me to serve less meat per person.  For our family of five, I typically cook up 1 1/2 to 2 pounds of meat, and will have enough left over to use for a second dinner or a few lunches. This rice is easy to make, inexpensive and much healthier than the pre-packaged versions.  I always have the ingredients in my pantry and refrigerator. 

 The original recipe comes from the 2008 Christmas Edition of Cooking with Paula Deen.  It calls for fire-roasted tomatoes, but I just use regular canned tomatoes.   I hope you'll give this a try, you'll never buy the boxed stuff again!

Red Rice
adapted from Cooking with Paula Deen, Christmas 2008 Edition

Makes 10-12 Servings 


2 tablespoons butter
1 cup chopped onion
2 cloves garlic, minced  
2 cups long-grain rice
2 (14.5 oz) cans diced tomatoes    (fire-roasted, plain, chili-ready, use whatever you have on hand)
3 cups chicken broth
3 teaspoons chili powder
1 1/4 teaspoons kosher salt
1/4 teaspoon dried cilantro  (optional)


In a large saucepan, melt butter over medium-high heat.  Add onion and garlic, cook for 4-5 minutes or until onions are tender.  Stir in rice, and cook for 2 minutes, stirring frequently.  Add tomatoes, broth, chili powder, salt and dried cilantro (if using).  Bring to a boil over medium-high heat.  Cover, reduce heat and simmer for 20 minutes or until all liquid is absorbed.  Fluff rice with a fork.  Serve immediately. 

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