Red Rice
A popular side dish in the Lowcountry coastal region of South Carolina and Georgia, red rice gets its signature color from tomatoes. We hoped to pare down this hearty classic without sacrificing flavor.
Gather Your Ingredients
Key Equipment
Before You Begin
For a slightly sweeter flavor, substitute a red bell pepper for the green.
Instructions
1.
COOK VEGETABLES Heat oil in large saucepan over medium-high heat until shimmering. Cook onion, bell pepper, and celery until softened, about 5 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.
2.
ADD TOMATOES Stir in tomatoes, broth, salt, and cayenne and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in parsley. Serve.
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