New This Month

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

Source: Mad Hungry, September 2010


  • 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


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

  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.

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