arroz cartagena

4 servings
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
Ripe plum tomatoes, peeled,
  Seeded, and coarsely
4 cups Water
1 pounds Long-grain white rice
¾ teaspoon Salt
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


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