Pink Rice

• Ingredients

  • 1 cup basmati rice
  • 1 red tomato, finely chopped
  • 2 shallots or 1/2 medium red onion, minced
  • 5 cloves garlic, minced (substitute garlic powder for a more mild flavor)
  • 2 tsp tomato paste
  • 1 Tbsp parsley, finely chopped
  • 1/4 teaspoon oregano
  • salt to taste
  • 1 Tbsp olive oil
  • 2½ cups water

• Directions

  1. In a large saucepan, heat the oil over a medium flame for 1-2 minutes. Add the shallots, garlic, salt, and oregano. Sauté briefly until fragrant. Stir in the tomato.
  2. Add the rice and stir until the grains are coated. Drizzle in more oil, as needed. Pour in the water, followed by the tomato paste. Stir until the tomato paste dissolves. Cover the saucepan and reduce to a simmer.
  3. Simmer for 20 minutes, stirring occasionally. Add more water if it bubbles away too quickly. Continue to simmer for another 5-10 minutes, stirring often, until the rice is no longer firm in the center.
  4. Add to a serving bowl, garnish with parsley, and serve immediately.

• Varsano Variation

  • Add chopped toasted vermicelli (fideo) about halfway through cooking to produce a rice pilaf