Reviews (1) Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 07/25/2010 I substitute rinsed basmati rice, and it turned out even better! The individual grains of rice were separate and fluffy--not the slightest bit gummy or sticky. This recipe doubles very well--although next time I may have find out how well it triples!
Back to Red Rice All Reviews for Red Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Red Rice Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 teaspoons vegetable oil 1 small white onion, finely chopped 1 garlic clove, minced 1 tablespoon tomato paste 1 cup long-grain white rice 1 3/4 cups low-sodium chicken broth or water 1/2 teaspoon dried oregano Coarse salt and ground pepper
Gallery Red Rice
Recipe Summary Servings: 4
Gallery
Red Rice
Red Rice
Red Rice
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 teaspoons vegetable oil 1 small white onion, finely chopped 1 garlic clove, minced 1 tablespoon tomato paste 1 cup long-grain white rice 1 3/4 cups low-sodium chicken broth or water 1/2 teaspoon dried oregano Coarse salt and ground pepper
Directions
In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth (or water), and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve.
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 07/25/2010 I substitute rinsed basmati rice, and it turned out even better! The individual grains of rice were separate and fluffy--not the slightest bit gummy or sticky. This recipe doubles very well--although next time I may have find out how well it triples!
Reviews (1)
Add Rating & Review 9 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
9 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0
9 Ratings 5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 2 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 07/25/2010 I substitute rinsed basmati rice, and it turned out even better! The individual grains of rice were separate and fluffy--not the slightest bit gummy or sticky. This recipe doubles very well--although next time I may have find out how well it triples!Martha Stewart Member
Rating: Unrated 07/25/2010
I substitute rinsed basmati rice, and it turned out even better! The individual grains of rice were separate and fluffy–not the slightest bit gummy or sticky. This recipe doubles very well–although next time I may have find out how well it triples!
Rating: Unrated
All Reviews for Red Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
