Beautiful red rice with a whisper of coriander and delicate tomato flavor, this recipe is so simple, easy and tasty that you can eat it plain.
You can use as a side dish for any meat but we find it works also well stuffed into Burritos.
If you’ve ever been disappointed by any red recipe before, chances are that the liquid to rice ratio was off (anything more than 2 cups = soggy, mushy rice), it lacked seasoning because it wasn’t cooked in broth or it used too much tomato paste which makes the liquid too thick so the rice doesn’t cook evenly. It’s not hard. It’s just about getting the ratios right.
We have made our red rice with canned tomato puree. Tomato paste is the winter option and it does the job great.
Notes:
RICE: Long grain rice will give you the fluffiest rice. Jasmine and basmati rice will produce similar fluffiness but will have a different fragrance because of the rice flavor. Medium grain will also be pretty fluffy. Short grain will be a bit sticky, still very good. Risotto and paella rice are not suitable for this. For brown rice, cook for 35 – 40 minutes on low.
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