Red Hot Rice

Spice up your mealtime with this vibrant and flavorful Red Hot Rice recipe, a tantalizing blend of bold spices, fresh vegetables, and perfectly cooked long-grain rice. Infused with the smoky warmth of paprika, the kick of crushed red chili flakes, and the richness of tomato paste, this one-pot dish offers layers of depth and a fiery flair. Sautéed onions, red bell peppers, and diced tomatoes add a refreshing, hearty base, while a sprinkle of fresh cilantro and optional lime wedges bring a zesty finish. Whether served as a standalone meal or a side dish, this quick 35-minute recipe (prep and cook) is not only customizable—with a vegan broth option—but also irresistibly comforting and packed with heat. Perfect for fans of bold, spicy flavors!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium red bell pepper, diced
• 2 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon crushed red chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup diced tomatoes
• 1 cup chicken broth (or vegetable broth for a vegan option)
• 2 tablespoons fresh cilantro, chopped
• 1 whole lime, cut into wedges (optional, for serving)

Directions

Step 1

Rinse the rice under cold water until the water runs clear, then set aside to drain.

Step 2

Heat the olive oil in a medium saucepan over medium heat.

Step 3

Add the chopped onion and diced red bell pepper to the pan. Sauté for 3–4 minutes, or until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Step 5

Add the tomato paste, crushed red chili flakes, ground cumin, paprika, smoked paprika, salt, and black pepper. Stir to combine and toast the spices for 1 minute.

Step 6

Add the rinsed rice to the pan, stirring to coat the grains with the spice mixture.

Step 7

Stir in the diced tomatoes, chicken broth (or vegetable broth), and water.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let the rice cook for 18–20 minutes, or until the liquid is fully absorbed and the rice is tender.

Step 9

Remove the pan from heat and allow the rice to sit, covered, for 5 minutes to steam.

Step 10

Fluff the rice with a fork and stir in the chopped cilantro.

Step 11

Serve warm with lime wedges on the side for an optional citrus kick.

Nutrition Facts

Serving size	(1537.6g)

Amount per serving	% Daily Value*
Calories	726.6

Total Fat 31.7g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3552.1mg	0%
Total Carbohydrate 102.8g	0%
Dietary Fiber 15.2g	0%
Total Sugars 21.8g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 255.2mg	0%
Iron 8.8mg	0%
Potassium 1553.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 7.7%

Carbs: 54.5%