Tomato Free Red Rice

Simple, dependable side dishes anchor so many good meals, especially when flavors need to stay balanced and approachable. This tomato free red rice delivers the familiar color and savoriness of classic red rice without tomatoes, making it a great option for sensitive diets or anyone looking for a gentler alternative that still feels complete and comforting.

Ingredients

• 3 tablespoons canola oil

• 1 cup white rice

• ½ yellow onion, diced

• ⅓ cup enchilada sauce

• 3 cups water

• Salt, to taste

Instructions

1. Heat the canola oil in a medium saucepan over medium heat.

2. Add the rice and diced onion. Cook, stirring frequently, until the rice is lightly toasted and the onion is fragrant.

3. Stir in the enchilada sauce, making sure the rice is evenly coated.

4. Add the water and season with salt to taste. Stir well.

5. Bring the mixture to a boil.

6. Reduce heat to low, cover with a lid, and simmer for 15 minutes.

7. Remove from heat and let rest briefly, then fluff with a fork before serving.

Notes and Variations

• Use mild or spicy enchilada sauce depending on your preference.

• This rice pairs well with tacos, grilled vegetables, or simple proteins.

• Leftovers reheat well with a small splash of water to loosen the grains.

This tomato free red rice is warm, versatile, and easy to rely on, fitting seamlessly into weeknight meals and casual entertaining.