Red Rice

Name: Red Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 ½ cups uncooked rice; ¼ cup shallot (diced); 1 teaspoon ground cumin; 1 (15 ounce) can diced tomatoes with juice; 1 tablespoon tomato paste; 1 teaspoon soy sauce; 2 cups chicken broth or 2 cups bouillon; 1 teaspoon dried cilantro; 1 teaspoon snipped fresh parsley

Eats Now Editorial Team · 525 kcal · Soups & Stews

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Red Rice – a delicious recipe with olive oil, rice, shallot, ground cumin, tomatoes, tomato paste. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 tablespoons olive oil
1 ½ cups uncooked rice
¼ cup shallot (diced)
1 teaspoon ground cumin
1 (15 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 teaspoon soy sauce
2 cups chicken broth or 2 cups bouillon
1 teaspoon dried cilantro
1 teaspoon snipped fresh parsley

1
In a large sauce pan over medium heat, brown rice in olive oil.
2
Add shallots, garlic, and cumin, mix thoroughly.
3
Stir in tomatoes with sauce, tomato paste, soy sauce, chicken broth, and cilantro.
4
Bring to a boil, lower heat to low, cover and simmer for 20 minutes.
5
Remove from heat, stir, plate, and garnish with parsley.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 ½ cups uncooked rice, ¼ cup shallot (diced), 1 teaspoon ground cumin, and more.

Yes, Red Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
525 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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