Name: Red Rice
Total time: 1 h
Cuisine: SouthernUS & Canada
Ingredients: 1 tablespoon vegetable oil; 1 onion , chopped fine; 1 green bell pepper , seeded and chopped fine (see note); 1 celery rib , chopped fine; 1 1/2 cups long-grain rice; 1 tablespoon tomato paste; 4 garlic cloves , minced; 1 (14.5-ounce) can diced tomatoes , drained; 2 cups low-sodium chicken broth; 1 1/2 teaspoons salt; 1/4 teaspoon cayenne pepper; 1/4 cup finely chopped fresh parsley

Why This Recipe Works

Our first step was to eliminate the meat and bacon fat altogether from our version of Red Rice. We followed the test kitchen’s method for rice pilaf: Soften the vegetables and toast the rice in some oil (to add flavor and ensure distinct, tender rice) before adding a combination of crushed tomatoes and chicken broth. The rice was fluffy, but the crushed tomatoes might as well have been red dye for all the flavor they added. For more concentrated tomato flavor, we added tomato paste. Just a tablespoon quickly sautéed with the vegetables provided deep tomato flavor—and color.

For the finishing touches, a bit of cayenne pepper added welcome heat and a handful of chopped fresh parsley brightened up the dish.

Before You Begin

For a slightly sweeter flavor, substitute a red bell pepper for the green.

Instructions

COOK VEGETABLES Heat oil in large saucepan over medium-high heat until shimmering. Cook onion, bell pepper, and celery until softened, about 5 minutes. Add rice and cook, stirring frequently, until edges begin to turn translucent, about 2 minutes. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.

ADD TOMATOES Stir in tomatoes, broth, salt, and cayenne and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with fork. Stir in parsley. Serve.