Red Chile Rice


by: Faerie Chef

Baste now and then. Vegetables have a lot of water that evaporates quickly on a hot grill. That’s good news for flavor because as the water evaporates the real vegetable flavors get more intense. But some vegetables, especially mushrooms, are prone to shrinking and drying out when they lose water, so if they start to wrinkle, brush them with a little oil.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6-8

2 tablespoons extra virgin olive oil

1 cup finely chopped white onion

1 teaspoon pure chile powder

2 cups medium-grain rice

3/4 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Red Chile Rice

Servings Per Recipe: 6

Amount per Serving

Calories: 287

  • Total Fat: 5 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 306.5 mg
  • Total Carbs: 54.5 g
  •     Dietary Fiber: 0.7 g
  •     Sugars: 1.2 g
  • Protein: 4.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  In a medium saucepan over medium heat, warm the oil. Add the onion and cook for about 5 minutes, stirring occasionally to avoid browning. Add the chile powder. Cook for about 1 minute, stirring occasionally. Add the rice. Stir to evenly coat the grains of rice with oil. Add the remaining ingredients, including 3 cups of cold water. Stir. Bring the mixture to a simmer. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and cook until the rice is tender and has absorbed all the water, 18 to 20 minutes. Remove the saucepan from the heat and leave it alone for 5 minutes. Remove the lid and fluff the rice with a fork. Serve warm.

related recipes


Angelo K



Evelyn M