You can tell I am really liking the blog event Bookmarked Recipes. I didn’t submit my WCW recipe for it, since it was not bookmarked from anywhere, so instead this is going to be my submission for this week’s Bookmarked Recipes. Bookmarked Recipes was started by Ruth of Ruth’s Kitchen Experiments, and the host this week is Tami from Tami’s Kitchen Table Talk. This recipe is one I bookmarked as soon as the May issue of Real Simple magazine arrived a few days ago. It’s part of a feature on easy Mexican cooking which focuses on big flavor, which is perfect for me. It’s an easy Spicy Red Rice that packs a lot of flavor.
If you do want to join Bookmarked Recipes this week, here is all the info:
To take part here’s what you do…….1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
2. Blog about it- include where you got the recipe in your blog post (including a link to their website if possible)- include a link to this post or this blog in your blog post- include the logo (see left) for Bookmarked Recipes in your blog post- include a photo of your recreation on your blog post. Email bookmarkedrecipes[AT]gmail[DOT]com, mentioning Bookmarked Recipes #50, with the following information:
– Your name
– The name of your blog
– The URL for your blog
– The permalink for your entry
– A photo of your entry
– A note of where you got your recipe from
The roundup comes out every Monday.
Spicy Red Rice, bookmarked from Real Simple May 2009
1 tablespoon olive oil
1 onion, finely chopped
Kosher salt
1 cup long-grain white rice
1 14.5-ounce can diced tomatoes, drained
1 teaspoon chopped canned chipotle chilies in adobo
Heat the oil in a medium saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until soft, 6 to 8 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the tomatoes, chilies, and 1 1/4 cups water and bring to a boil. Reduce heat to low, cover, and simmer, stirring once halfway through, until all the water is absorbed, 18 to 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
General Disclosures & Disclaimers
{ 4 comments… read them below or add one }
I’ll have to try this. I’m always looking for new ways to cook rice and this sounds delicious.
This looks yummy and easy, and it doesn’t seem like you even need a rice cooker (which is good since we don’t have one!) 😀
I am always looking for ways to cook rice. It’s one of our family’s favorite side dishes. Thanks for sharing the recipe with us this week!
City Girl DC – this was super easy and very delicious
TheCurator – you know, I love my rice cooker, but honestly it’s not a necessity.
Tami – I think this is a good crowd-pleaser