This rice has great flavour and makes a lovely side dish. Add some cooked chicken or sausage for a great main dish 🙂
I actually made a mistake when I followed this recipe by using 4 cups (1 quart) of chicken broth and no water.
The original recipe calls for 1 quart of water and a pint (2 cups) of chicken or beef broth. I found that I had plenty of liquid for my rice with just the 4 cups (instead of 6 cups like the original recipe). I used converted rice and maybe if you use “regular” rice it may need more liquid. I say try the 4 cups of liquid only to start and after 20 minutes of cooking time, check to see if you need more.
Recipe like I made it.
1 cup rice
1/4 cup extra virgin olive oil (you could reduce this amount of oil by half easily if you want to reduce calories in this)
4 cups chicken or beef broth
3 cloves garlic, minced
pinch of cayenne
1/2 cup chopped onino
1/2 cup chopped green pepper
2 cups canned diced tomatoes and juice
1-2 tbsp. tomato paste
1/2 tbsp. sugar or honey
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup Marsala or other red wine (optional)
1/4 tsp. paprika
In a saucepan or skillet with a cover brown the rice for 3 or 4 minutes; add onions and other coarsely chopped vegetables. Sauté until onions are translucent, adding garlic during the last few minutes. Stir in tomatoes, broth and seasonings. Stir until boiling; cover tightly and reduce heat to low.
Cook over low heat for 30-40 minutes. During the last 10 minutes of cooking, uncover; add wine and simmer over medium heat.
If a thicker sauce is wanted, stir in tomato paste and cook a little longer, stirring occasionally.
You can turn this into a main meal dish by adding chicken or sausage.