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Red Rice

Tomato paste gives plain white rice a rusty hue to create this classic Latin side dish.

  • Servings: 4
Red Rice

Source: Everyday Food, June 2010


  • 2 teaspoons vegetable oil
  • 1 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 1 cup long-grain white rice
  • 1 3/4 cups low-sodium chicken broth or water
  • 1/2 teaspoon dried oregano
  • Coarse salt and ground pepper


  1. In a medium saucepan, heat vegetable oil over medium-high. Add onion and garlic and cook, stirring occasionally, until onion begins to brown around edges, 6 minutes. Add tomato paste and stir to combine. Add long-grain white low-sodium chicken broth or water, and dried oregano; season with coarse salt and ground pepper. Bring to a boil; reduce heat to low, cover, and cook until liquid is absorbed, 15 minutes. Remove pan from heat and let rice sit, covered, 5 minutes. Fluff with a fork and serve.

Reviews (1)

  • POAndrea 25 Jul, 2010

    I substitute rinsed basmati rice, and it turned out even better! The individual grains of rice were separate and fluffy--not the slightest bit gummy or sticky. This recipe doubles very well--although next time I may have find out how well it triples!

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