Creole Rice
Makes 4 servings
  • 1 tablespoon olive oil
  • 1 cup diced yellow onion ½ cup diced celery
  • 1 cup chopped roasted tomato
  • ½ cup chicken stock, plus more if needed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons white wine
  • 3 cups cooked long-grain rice
  • ½ cup yellow cherry tomatoes, halved
  • 2 tablespoons tomato paste
  • 2 tablespoons cream cheese
  • 1 teaspoon paprika
  • Dash hot sauce
  • Kosher salt
  • Ground black pepper
  1. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook until onion turns translucent, about 5 minutes. Add chopped tomatoes, ½ cup stock, parsley, and wine, stirring to combine. Bring to a boil; reduce heat to a simmer, and add rice, breaking up any clumps.
  2. Stir in cherry tomatoes, tomato paste, cream cheese, and paprika. Cook over low heat for 5 minutes. If mixture looks dry, add more stock. At this point, the rice will begin to take a creamy risotto texture and the rich color of a Creole jambalaya. Season with hot sauce, salt, and pepper to taste. Turn off heat, and keep warm until serving.
Note: Canned fire-roasted tomatoes, drained, may be substituted.
Recipe by Louisiana Cookin at