===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-26-94 (01:45)             Number: 397
From: ANGELA #142 @1614017*1       Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Red Rice                       Conf: (37) Home Cooki
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Red Rice
Using vegetable broth makes this a perfect dish for vegetarians, but defatted
chicken broth lends great flavor to the rice too.  If you use frozen peas,
don't cook them before adding to the rice.  Let them defrost at room
temperature.  Or just put the peas in a strainer and run under hot water.

3 tbsp. olive oil
1 medium-sized onion, cut into 1/4-inch dice
1 tbsp. finely chopped garlic
2 C long-grain rice
1 can  (28 oz)  peeled plum tomatoes, drained and crushed
4 C vegetable broth or defatted chicken broth
Salt and freshly ground black pepper, to taste
10 oz frozen green peas, defrosted
1/2 C coarsely chopped flat-leaf parsley

1.  Place olive oil in a large, heavy pot over low heat.  Add onion and cook,
stirring, until wilted, about 10 to 12 minutes.  Add garlic and cook,
stirring, for 2 minutes more.
2.  Add rice and stir to coat.  Cook for 2 minutes, stirring constantly.
3.  Stir in tomatoes and add broth.  Season with salt and pepper.  Bring to a
boil, stir, and reduce heat to medium-low.  Simmer, covered, for 20 minutes
or until most of the liquid is absorbed.
4.  When rice is cooked, fold in peas and parsley.  Serve hot.

Serves 8 to 10.  Per serving  (based on 10):  171 calories,  6g fat, 13mg
cholesterol.

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