45 minutes
A simple and flavorful red rice dish sautéed with onions, tomato sauce, and fresh tomatoes, finished with cilantro and optional queso fresco.
0.25 fluid ounces
Medium Onion, finely chopped
each
to taste
Long Grain White Rice
cups
0.25 fluid ounces
Medium Tomato, finely diced
each
Cilantro, freshly chopped
to taste
Queso Fresco, crumbled
to taste
1. Sauté Onion
Start by heating ¼ cup of extra-virgin olive oil in a large nonstick skillet over medium heat. Add one finely chopped medium onion and a pinch of kosher salt. Sauté the onion for about 8 minutes until it's soft and translucent.
2. Toast Rice
Once the onion is ready, stir in 1½ cups of long-grain white rice, preferably jasmine rice. Sauté the rice for 2 to 3 minutes, letting the grains absorb the oil and slightly toast.
3. Add Tomato Sauce and Tomato
Pour in an 8-ounce can of tomato sauce and a finely diced medium tomato. Add enough water to cover the rice by about an inch and season with a little more salt. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20 minutes.
4. Steam Rice
Once the rice is cooked, remove the skillet from the heat but keep it covered. Let it steam off-heat for about 10 minutes.
5. Fluff and Serve
Use a fork to fluff the rice, mixing in some freshly chopped cilantro. If you like, sprinkle some crumbled queso fresco or farmer cheese on top for a creamy touch. Serve your red rice warm.
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