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Rad Red Rice

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B9, C, P
    MineralsZinc, Natrium, Fluorine, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 cup 62g / 2 1/5oz Onion - diced

    2. 1 tablespoon 15ml Olive oil

    3. 1/4 cup 36g / 1 1/3oz Diced seeded jalapeño pepper

    4. 1 tablespoon 15ml Minced garlic

    5. 1 1/2 cups 240g / 8 1/2oz Basmati rice

    6. 2 1/2 cups 592ml Tomato juice

    7. 1/2 cup 118ml Red Chile Sauce - (see recipe)

    8. 1 tablespoon 15ml Chili powder

    9. 1/2 teaspoon 2 1/2ml Salt

    10. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

    11. 1/2 cup 31g / 1.1oz Thinly-sliced green onions

    12. 1/2 cup 73g / 2.6oz Black olives - roughly chopped

    13. 1/3 cup 36g / 1 1/3oz Pumpkin seeds - toasted

    14. 1/3 cup 5 1/3g / 1/5oz Freshly-chopped cilantro

    15. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley

    Instructions Jump to Ingredients ↑

    1. In a large saucepan, saute the onion in the olive oil for 3 minutes. Add the jalapeño and garlic and continue to saute an additional 2 minutes.

    2. Add the basmati rice, stir well to coat it with the vegetable mixture, and saute the mixture an additional 1 minute. Add the tomato juice, Red Chile Sauce, chili powder, salt, and pepper. Stir well to combine, and bring the mixture to a boil.

    3. Cover, reduce the heat to low, and simmer for 15 to 18 minutes or until the rice is tender. Remove the saucepan from the heat, leave covered, and set aside for 5 minutes to allow the rice to steam.

    4. Add the remaining ingredients and stir well to combine. Taste and adjusting the seasonings to taste. Serve as a side dish, as a filling for sandwiches or wraps, or as a filling for baked vegetables such as tomatoes, peppers, or squashes.

    5. This recipe yields 4 1/2 cups.

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