Classic Red Rice

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
5%
Classic Red Rice
45 min.
6
217kcal

Suggestions


Classic Red Rice is a vibrant and flavorful side dish that will elevate any meal with its rich colors and delicious taste. This beloved dish, often found in various cuisines, is a delightful medley of ingredients that come together to create a satisfying and nourishing experience. Whether you're serving it at a family gathering, a cozy dinner with friends, or simply looking to spice up your weeknight meal, this recipe is sure to impress your guests.

Not only is Classic Red Rice vegetarian and vegan, making it suitable for a variety of dietary preferences, but it’s also gluten-free and dairy-free, allowing everyone at the table to enjoy a hearty serving without worry. With a preparation time of just 45 minutes, you can have this flavorful dish ready to accompany your favorite main courses.

Using premium ingredients like fresh tomatoes, garlic, and vibrant vegetables, this dish packs a punch of flavor while maintaining a healthy profile at only 217 calories per serving. The combination of sweet corn, green peas, and a touch of heat from serrano chiles results in a lovely harmony of tastes and textures that will keep you coming back for more. Prepare this beautiful red rice and let its stunning appearance and rich aroma fill your kitchen, creating an unforgettable dining experience.

Ingredients

  • 14.5 ounce frangelico whole peeled drained canned
  • medium carrots peeled cut into 1/3-inch pieces
  •  cilantro leaves fresh with kitchen twine
  • 0.3 cup ears corn fresh frozen
  • 0.3 cup corn oil 
  • small garlic clove peeled
  • 0.3 cup peas fresh frozen shelled
  • teaspoon salt 
  •  serrano chiles halved lengthwise
  • cup water hot
  • tablespoons onion white chopped
  • cup rice medium-grain white

Equipment

  • sauce pan
  • blender

Directions

  1. Puree tomatoes, onion, and garlic in blender until smooth.
  2. Heat oil in heavy medium saucepan over medium-high heat.
  3. Add rice; stir until rice is pale golden, about 1 minute. Stir in tomato puree, then 1 cup hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. Bring to boil. Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12 minutes. Uncover and cook until rice is tender and all liquid is absorbed, about 10 minutes longer.
  4. Remove from heat, cover, and let stand 5 minutes. Discard cilantro and chiles. Fluff rice with fork.

Nutrition Facts

Calories217kcal
Protein5.86%
Fat40.26%
Carbs53.88%

Properties

Glycemic Index
40.23
Glycemic Load
15.67
Inflammation Score
-8
Nutrition Score
6.92173915324%

Flavonoids

Luteolin
0.09mg
Isorhamnetin
0.25mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
2.43mg

Nutrients percent of daily need

Calories:217.26kcal
10.86%
Fat:9.73g
14.97%
Saturated Fat:0.84g
5.28%
Carbohydrates:29.3g
9.77%
Net Carbohydrates:27.76g
10.09%
Sugar:1.8g
2%
Cholesterol:0mg
0%
Sodium:401.21mg
17.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.19g
6.38%
Vitamin A:1929.02IU
38.58%
Manganese:0.43mg
21.63%
Vitamin K:13.81µg
13.15%
Vitamin E:1.57mg
10.45%
Vitamin C:6.49mg
7.87%
Selenium:5.05µg
7.22%
Fiber:1.54g
6.17%
Phosphorus:59.63mg
5.96%
Vitamin B6:0.12mg
5.86%
Copper:0.11mg
5.48%
Vitamin B3:0.97mg
4.85%
Vitamin B1:0.07mg
4.6%
Vitamin B5:0.43mg
4.34%
Magnesium:16.68mg
4.17%
Potassium:137.31mg
3.92%
Folate:15.7µg
3.92%
Zinc:0.54mg
3.58%
Iron:0.52mg
2.89%
Vitamin B2:0.04mg
2.55%
Calcium:20.11mg
2.01%
Source:Epicurious