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Pimiento Rice

Serves 4

Pimiento and garlic add Spanish flavor to this simple rice dish.


  • 2 tablespoons extra virgin olive oil  (EVOO)
  • 2 cloves garlic, finely chopped or grated
  • 1 1/2 cups long grain white rice
  • 2 1/2 cups chicken stock
  • Salt and freshly ground black pepper
  • 2 jars pimientos (4 ounces each), drained and chopped
  • 1/2 red onion, finely chopped


  1. Place a medium size pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the garlic to the pan and cook until aromatic, about 1 minute. Add the rice to the pan and toss to coat. Add the chicken stock to the pot, season lightly with salt and pepper and bring up to a bubble. Reduce the heat to low, cover the pot and steam until all of the liquid has been absorbed, about 15 minutes.
  2. When the rice is ready, fluff with a fork and stir in the pimientos and red onion. Serve warm or at room temperature.