VelvetRed Rice with Tomato and Green Pepper
Inspired by techniques from America's Test Kitchen.
Long-grain rice simmered with tomatoes, chicken broth and finely chopped onion, green pepper and celery, with a little cayenne warmth. A brief sauté coats the grains before cooking, and a covered rest leaves them tender and ready to fluff with fresh parsley.
Always check the labels of the products you use.
Method
- 1
Soften the vegetables. Heat the oil in the large saucepan over medium-high heat until it shimmers. Add the onion, green pepper and celery and cook for about 5 min, until softened.
- 2
Coat the rice. Add the rice and cook for about 2 min, stirring often, until the edges of the grains start to look translucent. Stir in the tomato paste and garlic and cook for about 30 s, until their aroma rises from the pan.
- 3
Add the tomatoes and broth. Stir in the drained tomatoes, broth, salt and cayenne. Bring the mixture to the boil, then cover the saucepan and turn the heat down to low.
- 4
Simmer gently. Cook, covered, for about 20 min, until the rice is tender and has absorbed the liquid. Take the saucepan off the heat and leave it covered for 10 min.
- 5
Fluff and finish. Lift and separate the rice gently with a fork. Stir in the chopped parsley and serve while hot.
Storage
Refrigerate covered at 4 °C or below for up to 1 day. Reheat once until steaming hot throughout and the centre reaches 74 °C. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low fat: 1.9 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0.3 g saturated fat per 100 g, 1.8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 261 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- chef's knife
- chopping board
- kitchen scales
- measuring jug and spoons
- can opener
- sieve
- large saucepan with a tight-fitting lid
- wooden spoon or heatproof spatula
- fork
- instant-read thermometer for reheating
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 352 kcal |
| Protein | 9.2 g |
| Carbohydrate | 67.8 g |
| of which sugars | 4.8 g |
| of which free sugars | 0 g |
| Fat | 5 g |
| of which saturates | 0.7 g |
| Fibre | 3.8 g |
| Salt | 2.5 g |
Protein per 100 kcal
2.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
