Red Rice
Red Rice is a one-pot Southern dish made with chicken, long grain rice, tomatoes, and seasoning simmered together for a hearty, flavorful meal.
Servings 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 ribs celery diced
- 3 cloves garlic minced
- 2 chicken breasts cut into bite-size pieces
- 1 teaspoon poultry seasoning
- 1 ½ cups uncooked long grain rice
- 3 cups chicken broth
- 1 tablespoon fresh parsley chopped
- 12 dashes Tabasco
- 14.5 ounces diced tomatoes with juice
- 8 ounces tomato sauce
Instructions
- Heat 1 tablespoon of the olive oil in a large pan over medium-high heat.
- Add the onion, celery and garlic and cook until tender.1 medium onion, 2 ribs celery, 3 cloves garlic
- Remove from pan and set aside.
- Add the remaining tablespoon of oil and chicken.2 chicken breasts
- Sprinkle poultry seasoning over chicken in pan.1 teaspoon poultry seasoning
- Cook, stirring frequently, until chicken is no longer pink and has a light brown color.
- Add reserved onion mixture back to the pan with the chicken.
- Add all remaining ingredients and stir well to combine.1 ½ cups uncooked long grain rice, 3 cups chicken broth, 1 tablespoon fresh parsley, 12 dashes Tabasco, 14.5 ounces diced tomatoes with juice, 8 ounces tomato sauce
- Bring mixture to a boil, then reduce heat to low, cover and cook 25 to 30 minutes or until most of the liquid is absorbed and the rice is tender.
Notes
- Use long grain rice for the best texture. Instant or short grain rice will not hold up well in this recipe.
- Stir well before covering to ensure even cooking and prevent rice from sticking.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
Nutrition
Calories: 336kcal | Carbohydrates: 45g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 833mg | Potassium: 754mg | Fiber: 2g | Sugar: 4g | Vitamin A: 394IU | Vitamin C: 21mg | Calcium: 66mg | Iron: 2mg
