This Tasty Red Rice recipe is one of my go-to side dishes. It’s perfect in burrito bowls or next to enchiladas – but equally at home next to steak or pork chops.
I’m lucky enough to live Central California, where produce is plentiful and so is Mexican food. There’s a funky little Mexican place around the corner from me that does things their own way, and when they started throwing mushrooms in their rice, I did too. You can leave them out if you like, but I love the earthiness the mushrooms add. I’ve also been know to add minced red bell peppers to the mix – experiment to make your own version of tasty red rice.
- 2 tablespoons olive oil
- 3-4 oz. mushrooms, chopped (about 6 to 8)
- ½ cup onion, diced
- 1 clove garlic, minced
- 2 ¼ cups gluten-free beef broth (if broth is unsalted, add 1 teaspoon salt)
- 8 oz. canned tomato sauce (about ¼ cup)
- 1 cup rice
- 2 tablespoons parsley
Heat oil in a medium sauté pan over medium-high heat.
Add mushrooms, onions, and garlic. Cook, stirring until just softened, about 5 minutes.
Add broth and tomato sauce, bring to a boil. Add rice and parsley.
Cover and reduce heat to low. Cook until rice is done, about 25 to 30 minutes.
photo by James Collier