Reddened Rice

Reddened Rice Recipe - Flavorful and Healthy Dish

Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Reddened rice is a flavorful and aromatic dish that is popular in Mexican cuisine. This dish gets its name from the reddish hue that the rice takes on from the addition of chile powder. It is a simple yet delicious recipe that is perfect for serving as a side dish or as a main course.

History

Reddened rice has its origins in Mexican cuisine, where it is a staple dish that is often served alongside beans, meat, and other traditional dishes. The use of chile powder in the recipe gives the rice a spicy kick and adds depth of flavor to the dish.

Ingredients

2 cups white long-grain rice (try texmati)
2 cloves garlic, peeled and minced
0.5 onion, peeled and minced
4.5 cups water
1 tbsp dried oregano
1 tbsp cumin
1 tbsp minced fresh marjoram leaves (if unavailable, omit)
2 scant tablespoons medium-hot pure chile powder (may still be pretty hot)
1 tbsp salt

How to prepare

In a large pan or skillet, sauté 2 cloves of garlic and onion in a tablespoon or so of water over low heat until they become soft and begin to dry out.
Increase the heat to medium-high and add the rice. Toast the rice until it turns golden brown, stirring frequently.
Add water and all the remaining ingredients to the pan. Bring the mixture to a boil and cook for two minutes.
Reduce the heat to low, cover the pan, and let it simmer for 20 to 25 minutes until the water has evaporated.
Remove the pan from the heat and let it stand for five minutes.
Fluff up the rice using a wooden spoon.
Enjoy!

Variations

Add diced tomatoes, bell peppers, or corn to the rice for added flavor and texture.
Use vegetable broth instead of water for a richer flavor.
Top the rice with chopped cilantro, green onions, or a squeeze of lime juice before serving.

Cooking Tips & Tricks

Be sure to toast the rice until it turns golden brown before adding the water. This will help to enhance the nutty flavor of the rice.

- Use a medium-hot pure chile powder for this recipe, as it will give the rice a nice level of heat without being overpowering.

- Let the rice stand for five minutes after cooking to allow the flavors to meld together before fluffing it up with a wooden spoon.

Serving Suggestions

Reddened rice can be served as a side dish alongside grilled chicken, beef, or fish. It also pairs well with black beans, avocado, and salsa.

Cooking Techniques

Toasting the rice before adding the water helps to enhance the flavor of the dish and gives the rice a nutty taste.

Ingredient Substitutions

If fresh marjoram leaves are not available, you can omit them from the recipe. You can also use dried marjoram instead.

Make Ahead Tips

Reddened rice can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat the rice in the microwave or on the stovetop before serving.

Presentation Ideas

Serve the reddened rice in a colorful bowl and garnish with fresh herbs or a sprinkle of chile powder for a pop of color.

Pairing Recommendations

Reddened rice pairs well with dishes such as enchiladas, tacos, or fajitas. It also goes well with a side of guacamole or pico de gallo.

Storage and Reheating Instructions

Store any leftover reddened rice in an airtight container in the refrigerator for up to 3 days. Reheat the rice in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of reddened rice contains approximately 200 calories.

Carbohydrates

Each serving of reddened rice contains approximately 40 grams of carbohydrates.

Fats

Each serving of reddened rice contains approximately 1 gram of fat.

Proteins

Each serving of reddened rice contains approximately 2 grams of protein.

Vitamins and minerals

Reddened rice is a good source of iron, magnesium, and vitamin B6.

Alergens

This recipe is gluten-free and vegan-friendly.

Summary

Reddened rice is a nutritious and flavorful dish that is low in fat and calories. It is a good source of carbohydrates and provides essential vitamins and minerals.

Summary

Reddened rice is a delicious and nutritious dish that is easy to make and perfect for serving as a side dish or main course. With its spicy kick and flavorful ingredients, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet exotic dish called Reddened Rice. I remember it like it was yesterday, the aroma of spices filling the air as I watched my Aunt Maria effortlessly prepare the dish in her cozy kitchen.

Aunt Maria was always the one in our family who had a knack for cooking. She had a way of making even the simplest of ingredients come together to create the most delicious dishes. I had always admired her culinary skills and secretly wished to one day be able to cook like her.

I remember that day vividly. It was a warm summer afternoon and Aunt Maria had invited me over to her house for a cooking lesson. As soon as I walked into her kitchen, I was greeted by the sight of pots and pans bubbling away on the stove, and the intoxicating smell of spices wafting through the air.

"Come on in, dear," Aunt Maria said with a warm smile. "I'm going to teach you how to make my famous Reddened Rice."

I eagerly took a seat at the kitchen table as Aunt Maria began to gather the ingredients for the dish. She explained each step of the recipe to me in detail, emphasizing the importance of patience and precision in cooking.

As she started to sauté the onions and garlic in a large pot, the kitchen was filled with the savory aroma of the ingredients mingling together. I watched in awe as Aunt Maria added the tomatoes, bell peppers, and spices to the pot, each one enhancing the flavors of the dish.

"Now comes the most important part," Aunt Maria said as she added the rice to the pot. "You have to stir it gently and let it simmer until it turns a beautiful shade of red."

I watched as the rice slowly began to absorb the vibrant colors of the spices, turning a deep shade of red. Aunt Maria stirred the pot with a wooden spoon, the rhythmic motion calming and soothing to watch.

After letting the rice simmer for a while, Aunt Maria declared it ready to be served. She scooped a generous portion onto a plate and handed it to me with a smile.

"Go on, give it a try," she encouraged.

I took a bite of the Reddened Rice and was instantly transported to a world of flavors and spices. The dish was a perfect balance of savory and spicy, with each bite leaving a lingering warmth on my tongue.

As I savored the dish, Aunt Maria watched me with a twinkle in her eye. "You did a wonderful job, dear," she said. "I have no doubt that you'll be able to make this dish just as well as I do one day."

From that day on, Reddened Rice became a staple in my own cooking repertoire. I would often make it for family gatherings and special occasions, each time reminiscing about that fateful day in Aunt Maria's kitchen.

Over the years, I have added my own touch to the recipe, experimenting with different spices and ingredients to create my own version of Reddened Rice. But no matter how much I tweak the recipe, the dish always brings back memories of Aunt Maria and that magical day when I first learned to make it.

Now, as I pass on the recipe to my own grandchildren, I hope that they too will be able to experience the joy of cooking and creating delicious dishes that bring people together. And who knows, maybe one day they'll pass on the recipe to their own grandchildren, keeping the tradition alive for generations to come.