Red rice

SmartPoints® value per serving
Total Time
43 min
15 min
23 min
Fresh tomatoes and chili powder give this rice its red color, but it’s not too spicy. If you want to amp it up, add some cayenne when you stir in the tomatoes.


Canola oil

2 tsp

Uncooked onion(s)

1 cup(s), chopped

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

2 medium clove(s), minced

Chili powder

2 tsp

Ground cumin

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Plum tomato(es)

2 large, chopped

Canned tomato paste

2 tsp

Uncooked white rice

1 cup(s), long grain

Vegetable broth

2 cup(s), or chicken broth


¼ cup(s), chopped

Uncooked scallion(s)

¼ cup(s), thinly sliced


  1. 1 Heat oil in medium saucepan over medium heat. Add onion and jalapeño and cook, stirring often, until softened, about 5 minutes. Add garlic, chili powder, cumin, salt, and black pepper and cook, stirring constantly, until fragrant, about 30 seconds.
  2. 2 Add tomatoes and tomato paste and cook, stirring often, until tomatoes are softened, about 2 minutes. Add the rice and stir to coat.
  3. 3 Add broth and bring to boil. Lower heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
  4. 4 Remove pan from heat and let stand, covered, about 5 minutes. Add cilantro and stir with fork to fluff rice. Top with scallions.
  5. Serving size: (generous 1/2 cup)