Red rice 2
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Red rice 2
Last updated 6/12/2012 1:20:07 AM. Recipe ID 51723. Report a problem with this recipe.
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      Title: Red rice 2
 Categories: Side dish
      Yield: 10 Servings
      3 tb Olive oil
      1 md Onion, cut into 1/4" dice
      1 tb Finely chopped garlic
      2 c  Long-grain rice
      1 cn Peeled plum tomatoes,
           -drained and crushed (28 oz)
      4 c  Vegetable broth or defatted
           -chicken broth
           Salt to taste
           Freshly ground black pepper,
           -to taste
     10 oz Frozen green peas, defrosted
    1/2 c  Coarsely chopped flat-leaf
  Using vegetable broth makes this a perfect dish for vegetarians, but
  defatted chicken broth lends great flavor to the rice too. If you use
  frozen peas, don't cook them before adding to the rice. Let them
  defrost at room temperatur. Or put the peas in a strainer and run
  under hot water.
  1. Place olive oil in a large, heavy pot over low heat. Add onion and
  cook, stirring, until wilted, about 10-12 minutes. Add garlic and
  cook, stirring, for 2 minutes more.
  2. Add rice and stir to coat. Cook for 2 minutes, stirring constantly.
  3. Stir in tomatoes and add broth. Season with salt and pepper. Bring
  to a boil, stir, and reduce heat to medium-low. Simmer, covered, for
  20 minutes or until most of the liquid is absorbed.
  4. When rice is cooked, fold in peas and parsley. Serve hot.
  Per serving: 171 calories, 6 grams fat, 13 milligrams cholesterol.

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Recipe ID 51723 (Apr 03, 2005)

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