Red Rice Recipe
Red Rice Recipe
Table of Contents
Red Rice Recipe
This vibrant and wholesome red rice recipe is a perfect side dish or base for various meals. Packed with nutrients and flavor, it can be easily prepared for a family dinner or meal prep for the week.
Ingredients
- 1 cup red rice
- 2 ½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Rinse the Rice: Start by rinsing the red rice under cold water until the water runs clear. This helps to remove excess starch and improve texture.
- Sauté the Vegetables: In a medium pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Toast the Spices: Stir in the cumin and paprika, cooking for about 30 seconds to release their flavors.
- Cook the Rice: Add the rinsed red rice to the pot, stirring well to coat the grains with the oil and spices. Pour in the vegetable broth or water, and season with salt and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 35-40 minutes, or until the rice is tender and has absorbed all the liquid.
- Fluff and Serve: Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Garnish with fresh parsley or cilantro if desired.
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Red Rice Recipe
This vibrant and wholesome red rice recipe is a perfect side dish or base for various meals. Packed with nutrients and flavor, it can be easily prepared for a family dinner or meal prep for the week.
Ingredients
- 1 cup red rice
- 2 ½ cups vegetable broth or water
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish optional
Instructions
- Rinse the Rice: Start by rinsing the red rice under cold water until the water runs clear. This helps to remove excess starch and improve texture.
- Sauté the Vegetables: In a medium pot, heat olive oil over medium heat. Add the diced onion and bell pepper, sautéing until soft, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Toast the Spices: Stir in the cumin and paprika, cooking for about 30 seconds to release their flavors.
- Cook the Rice: Add the rinsed red rice to the pot, stirring well to coat the grains with the oil and spices. Pour in the vegetable broth or water, and season with salt and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 35-40 minutes, or until the rice is tender and has absorbed all the liquid.
- Fluff and Serve: Remove from heat, let it sit covered for 5 minutes, then fluff with a fork. Garnish with fresh parsley or cilantro if desired.
Notes
- Storage: Leftover red rice can be stored in an airtight container in the refrigerator for up to 5 days.
- Variations: Add your favorite vegetables or proteins to customize the dish. Chickpeas or black beans work well for added nutrition.
- Serving Suggestions: Pair with grilled chicken, roasted vegetables, or serve as a base for a hearty salad.
