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Pimiento Rice

Pimiento and garlic add Spanish flavor to this simple rice dish. Serve with Argentinean Surf-and-Turf Skewers with Chimichurri.

Ingredients

  • 2 tablespoons extra virgin olive oil  (EVOO)

  • 2 cloves garlic, finely chopped or grated

  • 1 1/2 cups long grain white rice

  • 2 1/2 cups chicken stock

  • Salt and freshly ground black pepper

  • 2 jars pimientos (4 ounces each), drained and chopped

  • 1/2 red onion, finely chopped

Preparation

Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until aromatic, about 1 minute. Add the rice to the pan and toss to coat. Add the chicken stock to the pot, season lightly with salt and pepper and bring up to a bubble. Reduce the heat to low, cover the pot and steam until all of the liquid has been absorbed, about 15 minutes.

When the rice is ready, fluff with a fork and stir in the pimientos and red onion. Serve warm or at room temperature. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...