Red Rice Recipe

red rice recipe

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
Recipe Type: Main
Cuisine: Mexican
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4-6



Red Rice Recipe

  • Author: Cullys Kitchen


  • 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


  1. 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.
  2. 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.
  3. Add extra broth or water to the rice mixture if it starts to become too dry before the rice is done
  4. Fluff rice mixture with a fork and let rest covered 10 minutes before serving; garnish with sliced scallions if using. (Optional)

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