Arroz cartagena
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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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