Red rice
3
Points®
Total time: 43 min • Prep: 15 min • Cook: 23 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Canola oil
2 tsp
Uncooked onion
1 cup(s), chopped
Jalapeño pepper
1 medium, seeded and minced
Garlic
2 clove(s), minced
Chili powder
2 tsp
Ground cumin
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Plum tomato
2 large, chopped
Tomato paste
2 tsp
Uncooked white rice
1 cup(s), long grain
Vegetable broth
2 cup(s), or chicken broth
Cilantro
¼ cup(s), chopped
Scallions
¼ cup(s), chopped or sliced, thinly sliced
Instructions
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)
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