Reviews (2) Add Rating & Review 6 Ratings 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 04/03/2013 This recipe is really good. My husband and kids loved it. They ate it the next day. They never eat left overs. Martha Stewart Member Rating: Unrated 10/24/2011 Yum! This makes a great side dish for enchiladas or other Mexican fare.
Back to Fat Girl Red Rice All Reviews for Fat Girl Red Rice - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 fat_girl_red_rice.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 fat_girl_red_rice.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
fat_girl_red_rice.jpg
fat_girl_red_rice.jpg
Ingredients
Ingredients
- 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
Directions
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.
Stir in the sun-dried tomatoes, tomato paste, and salt. Stir and cook to fully incorporate, about 1 minute.
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.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 04/03/2013 This recipe is really good. My husband and kids loved it. They ate it the next day. They never eat left overs. Martha Stewart Member Rating: Unrated 10/24/2011 Yum! This makes a great side dish for enchiladas or other Mexican fare.
Reviews (2)
Add Rating & Review 6 Ratings 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 4 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 04/03/2013 This recipe is really good. My husband and kids loved it. They ate it the next day. They never eat left overs. Martha Stewart Member Rating: Unrated 10/24/2011 Yum! This makes a great side dish for enchiladas or other Mexican fare.Martha Stewart Member
Rating: Unrated 04/03/2013
This recipe is really good. My husband and kids loved it. They ate it the next day. They never eat left overs.
Rating: Unrated
Rating: Unrated 10/24/2011
Yum! This makes a great side dish for enchiladas or other Mexican fare.
All Reviews for Fat Girl Red Rice
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fat Girl Red Rice
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
