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Red Rice Pilaf

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Pixicook editorial team

A delicious and aromatic Red Rice Pilaf cooked with onions, garlic, tomatoes, and cilantro, simmered in chicken broth or water.

Ingredients for Red Rice Pilaf

units in
USchevron
serves
4 peoplechevron

Olive Oil

tablespoons

Small Onion, finely diced

each

Long-grain Rice, rinsed and drained

cups

Garlic Clove, finely chopped

each

Tomato, peeled, seeded, chopped

each

Salt

teaspoons

Cilantro, coarsely chopped

tablespoons

How to Make Red Rice Pilaf

1. Cook Onion

Heat 1½ tablespoons of olive oil in a heavy-bottomed pot over medium heat. Once the oil is hot, add a finely diced small onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.

2. Sauté Rice

Add 1 cup of rinsed and drained long-grain rice to the pot. Sauté the rice for around 5 minutes, stirring continuously, until it turns a light brown color.

3. Add Garlic and Tomato

Add 2 finely chopped garlic cloves, a small peeled, seeded, and chopped tomato, ½ teaspoon of salt, and 2 tablespoons of coarsely chopped cilantro. Stir everything together for 1 to 2 minutes.

4. Simmer Rice

Pour in 1½ cups of chicken broth or water and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, or until the liquid has been fully absorbed and the rice is tender.

5. Rest and Serve

Remove the pot from heat and let the rice rest for 10 minutes with the lid on. After the resting period, fluff the rice and serve.

Pitfalls and tips

Rice Selection and Preparation

Opt for high-quality long-grain rice or a specific variety like basmati for a more fragrant pilaf. Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch and prevent stickiness.

Rinsing the Rice

Before you begin cooking, rinse the rice under cold water until the water runs clear to remove excess starch and prevent stickiness.

Resting Time

Allow the rice to rest after cooking, covered, for the grains to firm up and prevent a mushy texture.

Controlled Simmer

Bring the liquid to a boil then reduce to a gentle simmer, covering the pot tightly and avoiding lifting the lid often to ensure even steam distribution.

Building Flavor with Aromatics

Sauté onions, garlic, and other aromatics like finely chopped celery or bell peppers until they're soft and fragrant before adding the rice.

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