No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fat Girl Red Rice

This cheekily named -- and hard-to-resist -- dish is an easy way to update plain rice. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • servings: 8

advertisement

advertisement

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/4 onion, chopped (about 1/3 cup)
  • 1 garlic clove, minced
  • 2 cups long-grain white rice
  • 4 oil-packed sun-dried tomato halves, finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon coarse salt
  • 3 cups chicken broth

Directions

  1. Step 1

    Heat a medium pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and garlic. Cook and stir until translucent, 3 to 4 minutes. Add the rice and stir to toast it and coat it with the oil, about 90 seconds.

  2. Step 2

    Stir in the sun-dried tomatoes, tomato paste, and salt. Stir and cook to fully incorporate, about 1 minute.

  3. Step 3

    Add the chicken broth. Raise the heat to high, bring to a boil, and lower the heat to allow the rice to briskly simmer until holes form on top of it, about 5 minutes. Reduce the heat to very low, cover, and cook for about 15 minutes, or until all the liquid is absorbed. Fluff with a fork and serve.

Source
Mad Hungry, September 2010

advertisement

advertisement

Reviews (2)

  • Cathy44 3 Apr, 2013

    This recipe is really good. My husband and kids loved it. They ate it the next day. They never eat left overs.

  • CincinnatiMom 24 Oct, 2011

    Yum! This makes a great side dish for enchiladas or other Mexican fare.