40 minutes
A delicious and aromatic Red Rice Pilaf cooked with onions, garlic, tomatoes, and cilantro, simmered in chicken broth or water.
tablespoons
Small Onion, finely diced
each
Long-grain Rice, rinsed and drained
cups
Garlic Clove, finely chopped
each
Tomato, peeled, seeded, chopped
each
teaspoons
Cilantro, coarsely chopped
tablespoons
cups
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.
Before you begin cooking, rinse the rice under cold water until the water runs clear to remove excess starch and prevent stickiness.
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.
Allow the rice to rest after cooking, covered, for the grains to firm up and prevent a mushy texture.
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.
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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