Red Rice "Rizza Smoogha"
Prep: 20 minutes
Cook: 20 minutes
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!