After a successful fishing trip I decided to put a fish fry on the supper menu. I wanted to get away from the oil a little bit, so instead of having fries as a side dish, I decided to try this flavored rice recipe.
Basically, this is a little different version of Spanish rice. It’s a little spicy and turned out to be a really good flavor combination to go with the fish which I seasoned with, salt, pepper, and Cajun seasoning coated with panko bread crumbs.
If you’re looking for a good side dish give this red rice recipe a try – it’s really good. Enjoy
Red Rice Recipe
- 1 tablespoon vegetable oil
- 1 medium onion (finely chopped)
- 5 scallions (optional) (green part only – sliced)
- 1 green bell pepper (finely chopped)
- 2 jalapeno peppers (seeded and diced)
- 1½ cups long grain rice
- 1 tablespoon tomato paste
- 4 garlic cloves minced
- 1 can diced tomatoes (14.5 ounces)
- 2 cups chicken broth
- 1 ½ teaspoons salt
- ¼ teaspoon cayenne pepper
- In a large kettle using the oil over medium-high heat cook the onion, peppers, and celery until tender. Add the rice and continue cooking until rice becomes translucent around the edges. Stir in the tomato paste and garlic; cook until fragrant.
- Stir in the tomatoes and chicken broth, and then season with the salt, and cayenne pepper. Bring mixture to a boil, reduce heat to simmer, cover and continue cooking until rice is tender and liquid is absorbed; about 20 minutes.
- Add extra broth or water to the rice mixture if it starts to become too dry before the rice is done
- Fluff rice mixture with a fork and let rest covered 10 minutes before serving; garnish with sliced scallions if using. (Optional)
Inspired by Cooks Country