RED RICE
This colorful rice dish really bursts with the taste of bacon. Plus, the hot pepper sauce really adds spice!
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain; discard all but 2 tablespoons of drippings. Saute onion in drippings until tender. Add bacon and remaining ingredients. Cook, covered, over medium-low heat for 10 minutes. , Spoon into a 1-1/2-qt. baking dish. Cover and bake at 350° for 45 minutes or until rice is tender, stirring occasionally.
Nutrition Facts : Calories 210 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 734mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
RED RICE
Red rice gets its color from annatto seeds, also called achiote, a word that comes from Nahuatl, the Aztec language. Achiote comes from a plant native to Mexico, and it gives this rice a subtle vegetable flavor. This goes well with Poulet a la Creole. It can be kept warm, covered, in a warm spot, for 20 to 30 minutes before serving.
Provided by Food Network
Categories side-dish
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 13
Steps:
- Melt the butter with the annatto oil in a medium saucepan over medium-high heat. Add the Scotch bonnet and garlic, stir, and cook for 15 seconds. Add the onion, carrot, celery, and bay leaves and stir well. Allow the vegetables to cook, stirring frequently, until well-glazed, about 10 minutes.
- Stir in the rice, salt and pepper. Add the chicken stock, stir once and bring to a simmer, the immediately turn the heat down to very low. Cover and cook until the rice has absorbed the stock, 12 to 15 minutes. Cover and let stand for 5 minutes, then serve.
- Toast the annatto seeds in a heavy saucepan until they just start to smoke. Add the olive oil. When the oil begins to simmer, remove from the heat and allow to cool. Strain the oil and store in an airtight container in a cool, dark place for several months.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Ease of preparation: Easy
SAVANNAH RED RICE
Steps:
- Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
CHARLESTON RED RICE
This is pure southern soul food. Its been made for generations in my family since the early 1900's. Every area of the south has a version of red rice but I saw that Zaar did not have a recipe quite like this one. I cannot get enough of this southern delight and thought you might like it as well.
Provided by Recipe Baroness
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fry bacon and remove from the pan:.
- Saute'onions and peppers in the bacon grease;.
- Add tomato paste water salt sugar and pepper.
- Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
- Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
- Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
- I bake it now days but the family recipe says to steam it.
RED RICE
Tomato paste gives plain white rice a rusty hue in this classic Latin side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add rice, chicken broth (or water), and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 208 g, Fat 3 g, Fiber 1 g, Protein 5 g
COOKING RED RICE
I found these basic instructions for cooking Bhutanese red rice at Sugat.com. Goes very well with Zesty Corn and Beans.
Provided by Alex Polkovsky
Categories Brown Rice
Time 40m
Yield 2-3 cups
Number Of Ingredients 3
Steps:
- Rinse red rice in water.
- Heat oil in a pot, add rice and stir for 2 minutes.
- Add water and bring to a boil.
- Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
- Remove from heat and let rest for 10 minutes.
CHARLESTON RED RICE
A Lowcountry favorite that likely descended from West African jollof rice, this classic tomato and rice dish is also sometimes called Carolina red rice - or simply red rice. It often contains sausage, but this version, inspired by how the chef Millie Peartree's mother, Millie Bell, used to make it, relies on bacon for its depth. (Still, if you'd like to add sausage, just let it sear with the vegetables in Step 3.) To start, the "holy trinity" (bell pepper, onion and celery) is cooked in the bacon fat, infusing the cooking liquid. Then, the rice is baked to ensure it's perfectly cooked. Serve this alongside baked chicken or ham, green beans or collard greens, for a full, satisfying meal.
Provided by Millie Peartree
Categories grains and rice, side dish
Time 4h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
- In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
- In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
- To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
- Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
- Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.
CHARLESTON RED RICE
Yummy, and easy to make.
Provided by DJBPITT
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
- Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
- While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
- Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
- Cover the dish and bake in the preheated oven for 45 minutes.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 51.9 g, Cholesterol 14.3 mg, Fat 10.1 g, Fiber 2.8 g, Protein 8.1 g, SaturatedFat 3.3 g, Sodium 1387.7 mg, Sugar 7.9 g
EASY RED RICE
Simple to put together, but delicious. I hope you enjoy it as much as we do!
Provided by The Magpie
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook the onions in the heated oil until clear, but not brown. Add tomatoes, chicken broth, and basil; bring to a boil. Stir in rice and return to a boil. Cover and reduce heat to low. Simmer until the liquid is completely absorbed into the rice, about 20 minutes.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 56.7 g, Fat 4.1 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 10.4 mg, Sugar 4.5 g
RED RICE
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in pot; add onion and saute a few minutes until onion is soft.
- Add rice and cook, stirring, a minute or two with onion, tomato paste and sausage.
- Stir in water; partly cover and bring to boil. When water boils, stir once; cover tightly and reduce heat to simmer. Cook until water has evaporated, about 17 minutes.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 53 grams, Fat 7 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 2 grams, TransFat 0 grams
RED RICE RECIPE
Use tomatoes, CATALINA dressing and red pepper sauce to give our Red Rice Recipe its color. This Red Rice Recipe also includes savory turkey sausage.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Bring all ingredients except rice to boil in large saucepan, stirring frequently.
- Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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2.6/5 (210)Category SideCuisine AmericanTotal Time 50 mins
- 1. Bring 2½ cups water to a boil in a medium saucepan set over medium-high heat. Meanwhile, rinse 1 cup rice under cool water.
- 2. When the water reaches a boil, add the rice, butter, and salt. Reduce to a simmer, cover, and leave to cook until tender, 30-40 minutes.
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- Heat the oil in a large saucepan over medium-high heat. Add the scallion whites and garlic and cook, stirring often, until softened, 1 to 2 minutes. Add the rice and cook, stirring often, until the grains are opaque, 2 to 3 minutes. Add the broth, tomato sauce, chili powder, 1 teaspoon salt, and ¼ teaspoon pepper and stir to combine. Bring to a simmer and cook, covered, until the rice is tender, 25 to 30 minutes.
- Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in the scallion greens before serving.
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