Pimiento Rice

Name: Pimiento Rice
Yield: serves 4
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 2 garlic cloves, finely chopped or grated; 1 1/2 cups long-grain white rice; 2 1/2 cups chicken stock; Salt and pepper; 2 (4-ounce) jars chopped pimientos; 1/2 red onion, finely chopped

December 9, 2011

Recipe information

Yield
serves 4

Ingredients

2 tablespoons EVOO (extra-virgin olive oil)

2 garlic cloves, finely chopped or grated

1 1/2 cups long-grain white rice

2 1/2 cups chicken stock

Salt and pepper

2 (4-ounce) jars chopped pimientos

1/2 red onion, finely chopped

Preparation

Step 1
Place a medium pot over medium-high heat with the EVOO. Add the garlic and cook for about 1 minute. Add the rice and toss to coat in the garlic oil. Add the chicken stock, season with salt and pepper, and bring the liquid up to a bubble. Reduce the heat to low, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes.
Step 2
When the rice is ready, fluff with a fork and stir in the pimientos and red onions. Serve warm or at room temperature.

Rachael Ray's Look + Cook

TagsPilaf Rice Rice & Grains Side Dinner Nut Free Gluten Free Dairy Free Easy Quick Weeknight Meals 30 Minutes or Less Simmer Cookbooks

Recipe notes

Whole Lemon Bars

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.