heather's

red rice

HANDS-ON TIME

15 MIN

TOTAL TIME

45 MIN

Serves 4 to 6

For my sixteenth birthday, my sister Heather threw me a small family party at her house. She has a son named Gilbert who, to this day, we all call Pa. He was very young then, and, you know, it wasn’t easy for her and her husband. They struggled, like many people, to give him what he needed and wanted while taking care of themselves. So when Heather asked me what I wanted for my birthday, I asked her to teach me how to make her red rice. Better than any rice I’d ever eaten at a restaurant, it was tender and fluffy with the perfect amount of tomato.

The key, she explained during our lesson, was getting the correct rice-to-liquid ratio. But she didn’t use a measuring cup. She’d just add water, then stick her index finger right into the skillet, resting the tip on the rice. She knew she had the right amount of water when it reached her first joint. If it was above the crease in her finger she’d scoop some out (always with the empty tomato sauce can), or she’d add a little more water if it didn’t quite reach.

My version of her rice offers exact measurements, but I encourage you to test her method. You might just pass the technique down through your family, too.

• ¼ cup extra-virgin olive oil
• 1 medium onion, finely chopped
• Kosher salt
• 1½ cups long-grain white rice (I like to use jasmine rice)
• 1 (8-ounce) can tomato sauce
• 1 medium tomato, finely diced
• Chopped fresh cilantro, for sprinkling
• Crumbled queso fresco or farmer cheese (optional), for sprinkling

In a large nonstick skillet, heat the olive oil over medium-high heat until shimmering. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the rice and cook, stirring, until the rice is coated and starts to lighten in color around the edges, 2 to 3 minutes.

Stir the tomato sauce, tomato, and 2½ cups water into the rice. Season the cooking liquid generously with salt and bring to a boil over high heat. Stir the rice once, cover, and simmer over low heat until the rice is tender and all the water has been absorbed, about 20 minutes. Remove from the heat and let steam for 10 minutes, then fluff with a fork.

Sprinkle with chopped cilantro and crumbled queso fresco, if desired, and serve.

DO IT AHEAD The red rice can be refrigerated in an airtight container overnight. Cover with a damp paper towel and reheat gently in the microwave before serving.