| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 5 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup olive oil
- 1 1/2 cups finely chopped onion
- 2 teaspoons minced garlic
- 1 1/2 teaspoons salt
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 1/2 cups chopped tomatoes
- 2 1/4 cups water
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh cilantro leaves
- 1 1/2 cups long-grain white rice
Instructions
- In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
- Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 280 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 527 mg |
Reviews
This rice dish is delicious