Pink Rice

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Preparation info

  • 9 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup butter
  • 3 cups uncooked rice
  • cup finely chopped onions
  • ½ cup chopped peeled tomato
  • cups tomato juice
  • 2 cups Chicken Stock
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to moderate (375°F.).

  2. Melt the butter in a heavy skillet. Add the rice and cook until the butter bubbles briskly. Add the onions, tomato, tomato juice and stock. Stir once and add the seasonings.

  3. Cover the skillet, place it in the oven, and bake for thirty minutes. Separate the rice grains with a fork, replace cover, and bake for twenty minutes longer.

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