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