This cheekily named -- and hard-to-resist -- dish is an creative way to update plain rice.
Lucinda Scala Quinn prepares her signature ''fat-girl red rice,'' to go with the flat-roast chicken.
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- 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
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