Red Rice
From Cook's Country
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.
Serves 4 to 6
For a slightly sweeter flavor, substitute a red bell pepper for the green.
The recipe you requested is for
Members Only.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists
-
TASTE TEST
Long-Grain Rice -
TASTE TEST
Canned Diced Tomatoes -
TASTE TEST
Tomato Paste
