astray recipes: Arroz cartagena

Categories: Tvfn
Yield: 4 servings

Measure	Ingredient
¼ cup	Unsalted butter
½	White onion, finely chopped
½	Red bell pepper, cut into
¼	Inch dice
2 teaspoons	Ground cumin
½ small	Savoy cabbage, core removed,
	Thinly sliced
4	Ripe plum tomatoes, peeled,
	Seeded, and coarsely
	Chopped
4 cups	Water
1 pounds	Long-grain white rice
¾ teaspoon	Salt
4	Green onions, light and dark
	Green parts only, finely
	Sliced

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

arroz cartagena