Southwestern Red Rice

I love southwestern meals accompanied by beans and rice. Here is a great take on a red rice.

1 cup rice (I used parboiled)

1 8 oz can tomato sauce

1 4 oz can fire roasted diced green chilies (I used Trader Joe’s)

1 tsp salt-free Southwestern spice mix (I used Good&Gather)

1 large plum tomato finely diced (a bit less than 1/4-inch)

Pour tomato sauce, green chilies and spice mix into a 2 cup measure and bring to 1-3/4 cups with water.

Heat a drizzle of oil in a medium pot and tip in the rice. Cook for about 2-3 minutes, stirring constantly. Add the liquid mix and a dash salt and pepper to taste (about 1/4 tsp each).

Bring to a gentle boil, reduce to the slightest simmer, stir, cover and cook for about 10 minutes. Then, gently stir in the plum tomatoes. Re-cover and cook for another 5-10 minutes until rice is fully cooked and fluffy. Allow to sit off the heat, covered, for about another 5-10 minutes. Fluff with a fork.

Serves about 4 as a side dish.

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