Low Country Red Rice

Submitted by AbsurdBookNerd

"A hearty, comforting side dish popular along the coastal towns of South Carolina and Georgia."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 green bell peppers or 1 red bell pepper, stemmed, seeded, and minced
• 1 celery rib, minced
• 1 1⁄2 cups long-grain white rice
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 cups chicken broth
• 14 1⁄2 ounces canned diced tomatoes, drained
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 cup fresh parsley, minced

directions

1. Heat oil in a large saucepan over medium-high heat until shimmering. Cook onion, bell pepper, & celery until softened, about 5 minutes. Add rice & cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in garlic & tomato paste; cook until fragrant, about 30 seconds.
2. Stir in broth, tomatoes, salt, & cayenne; bring to boil. Cover, reduce heat to low, & cook until liquid is absorbed & rice is tender, about 20 minutes. Remove from heat & let stand, covered, for 10 minutes. Fluff with fork, stir in parsley, and serve.