Red Rice

"Vintage magazine recipe from the 50s. My mother in law thinks it was from Woman's Day, but maybe it was Family Circle. All I know is I've eaten it more than once and it's delicious!"
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
25mins
Ingredients:
10
Yields:
8 cups
Serves:
6-8
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ingredients

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directions

  • In a medium sauce pan, sautee onion and garlic in butter and olive oil until soft.
  • Stir in rice, tomatoes, chicken broth, salt, and pepper.
  • Heat to boiling and cover.
  • Reduce heat and simmer 15 minutes or until rice is tender and liquid is absorbed.
  • Fluff up rice with a fork spoon into a serving bowl.
  • Garnish with several green chili peppers, chopped green onions, etc.

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Reviews

  1. Colorful and tasty addition to our chicken tacos and guacamole. Made for Spring PAC 2013.
     
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RECIPE SUBMITTED BY

<p>Born and raised in Texas, came to the Seattle area in 1997 and never looked back. And while I was a 'neophyte foodie' in Dallas, I fear my fondness for food has only become chronic at this point. If it weren't for one very active Rottweiler, I'd be in serious trouble!</p>
 
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