Arroz cartagena

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


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