Red rice 2
Yield: 10 Servings
Ingredients:
- 3 tb Olive oil
- 1 md Onion cut into 1/4" dice
- 1 tb Finely chopped garlic
- 2 c Long-grain rice
- 1 cn Peeled plum tomatoes -drained and crushed (28 oz)
- 4 c Vegetable broth or defatted
Instructions:
-chicken broth Salt to taste Freshly ground black pepper -to taste 10 oz Frozen green peas defrosted 1/2 c Coarsely chopped flat-leaf -parsley Using vegetable broth makes this a perfect dish for vegetarians but defatted chicken broth lends great flavor to the rice too. If you use frozen peas don't cook them before adding to the rice. Let them defrost at room temperatur. Or put the peas in a strainer and run under hot water. 1. Place olive oil in a large heavy pot over low heat. Add onion and cook stirring until wilted about 10-12 minutes. Add garlic and cook stirring for 2 minutes more. 2. Add rice and stir to coat. Cook for 2 minutes stirring constantly. 3. Stir in tomatoes and add broth. Season with salt and pepper. Bring to a boil stir and reduce heat to medium-low. Simmer covered for 20 minutes or until most of the liquid is absorbed. 4. When rice is cooked fold in peas and parsley. Serve hot. Per serving: 171 calories 6 grams fat 13 milligrams cholesterol.
