Easy Red Rice Recipes

Steps:

• Rinse red rice in water.
• Heat oil in a pot, add rice and stir for 2 minutes.
• Add water and bring to a boil.
• Lower heat and cover pot. Cook for 45 minutes or until liquid is absorbed.
• Remove from heat and let rest for 10 minutes.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook the onions in the heated oil until clear, but not brown. Add tomatoes, chicken broth, and basil; bring to a boil. Stir in rice and return to a boil. Cover and reduce heat to low. Simmer until the liquid is completely absorbed into the rice, about 20 minutes.

Steps:

• In a medium saucepot, melt butter over medium-high heat. Add ham, celery, onions, and green peppers. Saute until celery is soft, about 5 minutes.
• Add remaining ingredients and stir until rice is evenly distributed. Bring to boil. Cover and simmer for 30 minutes, or until all liquid is absorbed.

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Steps:

• Puree tomatoes, onion, and garlic in blender until smooth.
• Heat oil in heavy medium saucepan over medium-high heat. Add rice; stir until rice is pale golden, about 1 minute. Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. Bring to boil. Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer. Remove from heat, cover, and let stand 5 minutes. Discard cilantro and chiles. Fluff rice with fork.

Steps:

• Fry bacon and remove from the pan:.
• Saute'onions and peppers in the bacon grease;.
• Add tomato paste water salt sugar and pepper.
• Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
• Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
• Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
• I bake it now days but the family recipe says to steam it.

Steps:

• Heat oil in pot; add onion and saute a few minutes until onion is soft.
• Add rice and cook, stirring, a minute or two with onion, tomato paste and sausage.
• Stir in water; partly cover and bring to boil. When water boils, stir once; cover tightly and reduce heat to simmer. Cook until water has evaporated, about 17 minutes.

Steps:

• In a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain; discard all but 2 tablespoons of drippings. Saute onion in drippings until tender. Add bacon and remaining ingredients. Cook, covered, over medium-low heat for 10 minutes. , Spoon into a 1-1/2-qt. baking dish. Cover and bake at 350° for 45 minutes or until rice is tender, stirring occasionally.

Steps:

• Heat oven to 350 degrees and coat a 9-by-13-inch baking dish with cooking spray.
• In a large (12-inch) heavy skillet over medium heat, fry the bacon until crisp, about 3 minutes per side. Remove the bacon to paper towels to drain, leaving behind drippings. Crumble the bacon and set aside.
• In the same skillet, add the chopped onion, celery, bell pepper and 1 teaspoon salt, and sauté until the onion is translucent, about 5 minutes. Add garlic and sauté until fragrant, another 30 seconds.
• To the skillet, add the rinsed rice. Stir and toast the rice for 30 seconds. Add the crumbled bacon, tomato purée, stock, hot sauce, Cajun seasoning, sugar, pepper and cayenne.
• Bring the rice and vegetables to a boil, then reduce the heat to low and simmer for about 5 minutes. Taste and add salt, if needed.
• Carefully transfer ingredients to the greased baking dish. Cover the baking dish tightly with foil, and bake until the rice is tender, about 40 to 50 minutes. Check the rice after about 30 minutes to make sure all the liquid is absorbed, and the rice is tender. (If it's too dry or not cooked all the way through, add a few tablespoons of water or stock at a time, if necessary, and cook a little longer.) Fluff with a fork before serving and garnish with parsley leaves.