Rice dishes are versatile, inexpensive, and prepared to do some heavy lifting at any meal. In my effort to eat more grains and beans, rice is playing a big role in the meals I prepare.
There are many ways we can serve rice in dishes that will grace our holiday tables this time of year. And one of my favorites is Mexican-style rice. The tangy tomato base mixed with onion, garlic, and spicy green chiles creates the best side dish for any Tex-Mex or Southwestern meal. But there is another red rice dish I was always curious about.
Years ago, on my honeymoon in Savannah, I tried the Southern red rice that is so popular there. I would think there are several versions, one being white rice cooked with tomato sauce. However, after all the years of eating Mexican rice studded with peppers and onion, the flavor of the Southern-style was sort of drab to me.
I tried the famous red rice again recently on a trip to the same region. And once more, it seemed to lack something. Upon a bit of research, it would seem that some versions are made with diced sun-dried tomato, and dried onion. I started experimenting with it the very day we returned home from the trip.
Apparently there is a type of rice that is called red rice for its natural hue. But from what I see, the famous Southern dish is made with white or golden rice. I made mine with diced sun-dried tomatoes, dehydrated onion flakes, and garlic. These ingredients combined to create a rice filled with flavor and texture.
Try this as a side dish, or a main dish served with black-eyed peas, or pinto beans. Enjoy food made fresh!
Southern Red Rice 1½ cups white rice 3 cups water ¼ cup diced sun-dried tomatoes* 2 tablespoons dehydrated onion flakes 2 to 3 garlic cloves, peeled and minced ½ teaspoon salt, optional 3 scallions, trimmed and sliced, optional Add rice and water to a medium saucepan. Bring to boil over medium-high heat. Add dried tomatoes, onion flakes, garlic, and salt, if using. Stir to combine. Reduce heat to medium-low. Cover with a lid and cook for approximately 20 minutes, or until water is absorbed. Fluff rice with a fork and top each serving with sliced scallions, if desired. Makes 4 servings. *I use dry sun-dried tomatoes, but some are packed in oil, which can also be used.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
