Skillet Red Rice with Charred Scallions

Fluffy rice is seasoned with tomato and paprika and topped with charred scallions in this flavor-packed skillet dish.

Prep Time: Total Time: Servings:

20 mins 45 mins 6

Why it Passed the Test

• This skillet rice dish can be paired with your favorite protein as a hearty main or served as a side dish. 

• Baking the rice ensures it cooks evenly for fluffy, tender individual grains. 

• Grating the tomato and onion allows them to cook quickly into a jammy consistency and blend seamlessly with the rice.

My version of red rice pulls from a wide circle of influences — including the Carolina Lowcountry, Gullah Geechee cooking, Mexican arroz rojo, and the tomato-forward logic of Senegalese jollof — without trying to replicate any one tradition outright. The dish starts with grated onion and tomato quickly cooked down in the pan until jammy, then tomato paste and spices are bloomed, giving the dish its characteristic color. Basmati rice and stock are stirred in before the skillet is finished in the oven. The grains stay fluffy and distinct, and the hands-off cooking makes this a weeknight staple. Here, I’ve topped it with smoky-sweet charred scallions, but red rice is simple and flexible, meant to be paired with whatever’s around or enjoyed on its own. It’s a dish I come back to because it feels good to cook, and even better to eat.

What type of rice works best for this dish?

Basmati rice is ideal for this red rice because the long grains stay fluffy and individual as they cook. Plus, basmati rice is naturally aromatic, which complements the sweet tomatoes and smoky paprika in the dish. If you don’t have basmati on hand, opt for another long grain rice like jasmine or American long grain rice. 

Notes from the Food & Wine Test Kitchen

• If your skillet does not have a lid, cover the pan tightly with aluminum foil and place a large baking sheet over top.

• For a spicier version, increase the cayenne to your taste. 

• Use the large holes of a box grater to grate the tomato and onion. 

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for brushing

• 1 tablespoon unsalted butter

• 2 tomatoes, grated (about 1 1/2 cups)

• 1 yellow onion, grated (about 1 cup)

• 2 tablespoons tomato paste

• 1 teaspoon smoked paprika

• 1/4 teaspoon cayenne pepper

• 1 small red or green bell pepper, finely chopped (about 2/3 cup)

• 2 cups basmati rice

• 1 fresh bay leaf

• 2 1/2 cups chicken stock

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper, plus more to taste

• 1/2 teaspoon finely chopped fresh thyme

• 1 bunch scallions, trimmed

• 1/2 lemon

Directions

1. Preheat oven to 350°F. Heat oil and butter in a large braiser or enamel-lined skillet over medium. Add tomatoes and onion; cook, stirring occasionally, until liquid reduces and mixture is fragrant and jammy, 4 to 5 minutes. Stir in tomato paste, smoked paprika, and cayenne pepper; cook, stirring constantly, until tomato paste darkens slightly and spices are fragrant, about 1 minute. Add bell pepper; cook until just softened, about 1 minute.

2. Add rice and bay leaf to tomato mixture; stir until rice is evenly coated, about 1 minute. Stir in stock, salt, black pepper, and thyme; bring to a simmer over medium.

3. Cover skillet with a tight-fitting lid, and transfer to oven. Bake until liquid is absorbed and rice is tender, about 20 minutes.

4. During final 5 minutes of baking, heat a grill pan or large cast-iron skillet over high. Lightly brush grill pan with additional oil. Add scallions and lemon half, cut side down; cook, turning scallions occasionally, until blistered and charred, 2 to 3 minutes. Slice scallions into 1 1/2-inch pieces. 

5. Remove rice from oven, and let stand, covered, for 5 minutes. Fluff rice using a fork; discard bay leaf. Top with charred scallions, and serve with blistered lemon half.