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


  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)