|¼ cup||Unsalted butter|
|½||White onion, finely chopped|
|½||Red bell pepper, cut into|
|2 teaspoons||Ground cumin|
|½ small||Savoy cabbage, core removed,|
|4||Ripe plum tomatoes, peeled,|
|Seeded, and coarsely|
|1 pounds||Long-grain white rice|
|4||Green onions, light and dark|
|Green parts only, finely|
Wash rice and drain.
In a large heavy saucepan heat the butter over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften. Add rice, red pepper and the cumin and stir together for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened. Add the water and salt, increase the heat to mediumhigh and bring the mixture to a boil. Reduce the heat a little so that the liquid is simmering actively. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6196
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