PADMA LAKSHMI'S EASY RED RICE SIDE DISH COSTS LITTLE AND FEEDS MANY
This recipe from Padma Lakshmi is inspired by the Gullah Geechee people of South Carolina, who are featured in her Hulu docuseries 'Taste the Nation'.
Provided by Padma Lakshmi
Categories Side Dish
Time 15m
Yield 4-6
Number Of Ingredients 15
Steps:
- Place rice in a fine mesh strainer and wash under cool water, rinsing it with your hands until water runs clear. Set aside to drain. In a blender, combine onions, bell pepper, garlic, tomatoes, tomato paste and ⅓ cup water (or stock, if using). Process until smooth. Heat a deep nonstick pot over medium. Add oil. When oil is hot, add puree. (Be careful not to splash!) Stir well. Cover and cook 5 minutes. Uncover, making sure to tip the water on the underside of lid back into pot. Add thyme, paprika, cayenne, pepper and salt. Stir well. Cover and cook 30 minutes, stirring often (always replace lid after stirring). Add remaining 3 cups of water (or stock, if using). Turn heat up to high. Stir and cover. Once you have a vigorous boil, add rice, stirring to mix well. Cover. As soon as you hear it come back up to a boil (1-2 minutes), reduce heat to low. Cook 20-25 minutes. Uncover and carefully fluff rice with a big fork. If rice is not tender enough, or if it's dry, add a bit of water and continue to cook, covered, on low. If the rice is too wet, cook a few minutes more, until water is absorbed and rice is done. If lucky, you may get a crunchy crust at the bottom! Keep rice covered until ready to serve. Garnish with fresh parsley and lemon juice.
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