Southwestern Red Rice

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A great side to accompany great meals from the grill.


  • 2 Tblsp butter
  • 2 Tblsp onions, chopped
  • 1 cup long grain white rice
  • ½ cup tomato juice
  • 1 chicken bouillon cube dissolved in ½ cup water
  • ½ cup chicken stock
  • 2 dashes Tabasco or favorite hot sauce or to taste
  • 2 tsp chili powder
  • ⅛ tsp fresh ground black pepper
  • 2 plum tomatoes, diced
  • 2 Tblsp red bell peppers, diced
  • 1 Tblsp fresh Cilantro, chopped for garnish


  • Medium sauce pan with tight fitting lid


  1. Over medium high heat melt butter. Sauté the onions until soft.
  2. Add the rice and stir to coat the rice. Add the tomato juice, water with bouillon cube, chicken stock, hot sauce, chili powder, and black pepper.
  3. Stir and bring to a boil. Cover and reduce heat to simmer and cook for 25 minutes.
  4. After 25 minutes, remove from heat and quickly add in tomatoes, and red peppers and quickly replace lid. Let sit 20 more minutes (do not lift lid during this time.
  5. Garnish with Cilantro and serve.
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