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Red Rice "Rizza Smoogha"

Prep:  20 minutes

Cook: 20 minutes


6-8 servings



2 tbsp oil (grapeseed oil)

2 cup of rice (Tilda)

1 cup Roma tomatoes, diced

1 tsp red pepper

2 cups tomato juice (unsalted)
4 tbsp unsalted butter (1/2 stick) optional

1 tsp salt





Soak rice in cold water for 20 minutes. Drain the rice in a sieve or colander and rinse until the water runs clear. Set aside.


Heat oil in a medium Dutch oven over medium-high heat until shimmering, not smoking.


Add Roma tomatoes and red pepper, stir and cook until tomatoes are soft.


Add the rice and sauté until it crackles when stirred, about 3 minutes. 


Stir in the tomato juice (enough to cover the rice). Add butter and salt. 


Bring rice to a boil. Then reduce heat, cover pot and cook over low-medium heat. About 10-12 minutes. 


Fluff with a fork before serving. 


Red rice "rizza smoogha," fish, grilled veggies, potatoes with a side of Assyrian salad was a traditional Friday night meal in our household growing up. Still an Assyrian Kitchen favorite! Absolutely love the smell of rice cooking...any day of the week!



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