Red Rice

Name: Red Rice
Ingredients: 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 jalapeno chilies; 1 1/4 cups fat-skimmed chicken broth or water; 1 can (about 15 oz.) diced tomatoes; About 1/2 teaspoon salt

8 ingredients

3 steps

Ingredients

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 jalapeno chilies
1 1/4 cups fat-skimmed chicken broth or water
1 can (about 15 oz.) diced tomatoes
About 1/2 teaspoon salt

Directions

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.
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.
3

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