CHARLESTON RED RICE
This classic Red Rice is a Lowcountry side dish of long grain white rice that's baked with bacon, onion, garlic and tomato!
Provided by Blair Lonergan
Categories Side Dish
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F. Grease a 2-quart baking dish; set aside.
- In a large skillet, cook bacon over medium heat until crisp, about 7-8 minutes. Use a slotted spoon to remove bacon to a paper towel-lined plate, reserving the drippings in the pan. Melt butter in the same skillet over medium-high heat. Add onion and cook, stirring, until the onion softens, 3 to 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the tomato paste, kosher salt, sugar and pepper. Cook for 1 more minute.
- Add the bacon, water and rice. Bring to a simmer, then reduce the heat to low. Cook, uncovered, stirring occasionally, until the liquid has reduced slightly, about 8-10 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet as you stir.
- Transfer to the prepared baking dish. Cover and bake until the rice is tender, about 40-45 minutes, stirring every 15 minutes.
- Fluff the rice, garnish with fresh parsley, and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 261 kcal, Carbohydrate 33 g, Protein 5 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 28 mg, Sodium 952 mg, Fiber 2 g, Sugar 5 g
GULLAH RED RICE
Gullah red rice was derived from the West-African dish Jollof rice. It has an intense tomato flavor but it's not overly acidic thanks to the addition of sugar. Adding smoked pork sausage gives the rice a subtle smokiness as well. This is a robust side dish!
Provided by Kardea Brown
Categories side-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
- Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove the rice, fluff the rice, then cover and return to oven for 10 minutes more.
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
RED RICE DELUXE
In the South, this dish is called Limping Susan. To make the version known as Hoppin' John, add cooked black-eyed peas.
Provided by Caroline Belk
Yield 6 side-dish servings
Number Of Ingredients 8
Steps:
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon.
- Pour off all but 2 tablespoons drippings from skillet. Add okra, celery and onion to skillet. Increase heat to medium-high; sauté until vegetables are almost tender, about 8 minutes. Mix in tomatoes with their juices, rice and bacon. Simmer until most liquid is absorbed, about 2 minutes. Season with cayenne pepper, Worcestershire sauce, salt and pepper.
DELUXE FRIED RICE (YANGZHOU CHAU FAN)
Provided by Robert Farrar Capon
Categories one pot, side dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Have all ingredients prepared and on hand at the stove.
- Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
- Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 7 grams, Carbohydrate 160 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 705 milligrams, Sugar 2 grams, TransFat 0 grams
RED RICE
Red rice is to Latin cooking what dirty rice is to Cajun cooking. The Anchote powder is from ground annatto seeds and is the main seasoning in red rice. This site didn't recognize it as an ingredient but it did know annatto seeds - so I put it in as annatto seeds in the ingredients. If you can't find it in a grocery store, see if you can find a Latin market. Recipe courtesy of Ingrid Hoffmann. Tip: if you burn your rice, you can save it by scooping all the rice that is not stuck to the bottom of the pot into a lidded container. Nestle one small peeled onion in the center of the rice and cover the container tightly. After 20 minutes the onion will magically have absorbed all of the burnt flavor and bitterness from the rice. Thanks Ingrid!
Provided by LifeIsGood
Categories Long Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium-high heat for about 1 minute. Add the onion and garlic and cook, stirring occasionally until the onion is soft, about 2 minutes. Add the rice and cook, stirring often, until it is opaque, about 2 minutes. Add the tomatoes, achiote powder, bay leaf and chicken broth and stir once.
- Bring to a boil and then reduce heat to medium-low and cook until the liquid evaporates to just below teh level of the rice, about 12 mintues. Reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve!
Nutrition Facts : Calories 401.1, Fat 4.9, SaturatedFat 0.9, Sodium 472.3, Carbohydrate 76.7, Fiber 1.5, Sugar 1.3, Protein 10
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- 1. Bring 2½ cups water to a boil in a medium saucepan set over medium-high heat. Meanwhile, rinse 1 cup rice under cool water.
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- 3. Remove the lid and fluff the rice with a fork, then cover it again with the lid. Allow it to rest for 5 minutes.
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