Red Rice 2

This comforting Red Rice dish combines the earthy depth of long-grain rice with the bright acidity of crushed plum tomatoes. Saut&# 195;Â©ed onions and garlic provide a savory aromatic base, while frozen peas add a pop of color and sweetness. The result is a fluffy, flavorful side dish that is perfect alongside grilled meats or roasted vegetables. ItÃ¢ÂÂs a simple, wholesome meal that comes together in under 40 minutes, making it ideal for busy weeknight dinners. The addition of fresh parsley at the end keeps the flavors light and fresh, ensuring every bite is balanced and satisfying.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 10

Calories: 289.0

Dietary: Gluten-free

Description

This comforting Red Rice dish combines the earthy depth of long-grain rice with the bright acidity of crushed plum tomatoes. Saut&# 195;Â©ed onions and garlic provide a savory aromatic base, while frozen peas add a pop of color and sweetness. The result is a fluffy, flavorful side dish that is perfect alongside grilled meats or roasted vegetables. ItÃ¢ÂÂs a simple, wholesome meal that comes together in under 40 minutes, making it ideal for busy weeknight dinners. The addition of fresh parsley at the end keeps the flavors light and fresh, ensuring every bite is balanced and satisfying.

Ingredients

3 tablespoon Olive oil
1 md Onion, cut into 1/4" dice
1 tablespoon Finely chopped garlic
2 cup Long-grain rice
1 can Peeled plum tomatoes, drained and crushed (28 oz)
4 cup Vegetable broth (or defatted chicken broth)
10 oz Frozen green peas, defrosted
1/2 cup Coarsely chopped flat-leaf parsley
to taste Salt
to taste Freshly ground black pepper

Directions

1
Heat olive oil in a large, heavy pot over low-medium heat.
2
Add the diced onion and cook, stirring occasionally, until wilted and tender, about 10-12 minutes.
3
Add the minced garlic and cook, stirring constantly, for 1-2 minutes until fragrant.
4
Stir in the rice and cook for 2 minutes, stirring constantly to coat the grains in oil.
5
Add the crushed tomatoes and vegetable broth. Season with salt and black pepper.
6
Bring the mixture to a boil, then reduce heat to medium-low.
7
Cover the pot and simmer for 20 minutes, or until the liquid is absorbed and rice is tender.
8
Remove from heat and gently fold in the defrosted peas and chopped parsley.
9
Let stand covered for 5 minutes before fluffing with a fork and serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 289.0kcal

% Daily Value *
Total Fat 11.9g19%
Saturated Fat 1.7g9%
Cholesterol 0.0mg0%
Sodium 7.8mg1%
Total Carbohydrate 41.1g14%
Dietary Fiber 2.2g9%
Sugars 3.7g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To defrost frozen peas quickly, place them in a strainer and run under hot water for 30 seconds, or let them sit at room temperature for 15 minutes. Do not cook the peas separately before adding them to the rice, as they will continue to cook from the residual heat.

Using vegetable broth keeps this dish vegan. For a richer flavor, you can use defatted chicken broth, though this will make the dish non-vegan.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: red rice, tomato rice, peas, parsley, side dish, mediterranean, vegan, easy dinner, one pot, healthy, gluten free, plant based, comfort food, rice pilaf, vegetable broth, onion, garlic, olive oil, plum tomatoes

Read it online: https://www.chefs-mate.com/recipe/red-rice-2/