Sweet pepper rice

Yield: 4 Servings

Measure Ingredient
1 cup Basmati rice
1 tablespoon Light olive oil or vegetable oil
1 tablespoon Unsalted butter
½ \N Medium-size yellow onion; diced; about 1 cup
1 teaspoon Salt
1 \N Clove garlic; finely chopped
¼ cup Dry white wine
1 \N Medium-size red or yellow bell pepper; diced, about 1 cup (up to)
2 \N Jalapeno chilies; seeded and diced (optional)
1 teaspoon Paprika
\N \N Cayenne pepper
⅛ teaspoon Black pepper
2 cups Boiling water (up to)
3 tablespoons Coarsely chopped cilantro

For a spicier version, include a diced jalapeno chili or two.

Rinse the rice well and set it aside to drain.

Heat the oil and butter in a large skillet that has a tight-fitting lid.

Add the onion and ½ teaspoon salt; saute over medium heat for about 5 minutes, until the onion is soft. Add the garlic and wine and cook for 1 to 2 minutes, until the pan is nearly dry. Follow with the peppers (and the chilies if you are using them), ½ teaspoon salt, the paprika, a few pinches of cayenne, and the black pepper. Stir in the drained rice and saute with the onions and peppers until it is heated through, about 3 minutes. Pour the boiling water over, making sure that all the rice is covered. When the water returns to a boil, reduce the heat to low, cover the pan, and cook until the rice is tender, just under 20 minutes. Gently stir in the cilantro and serve. PLGOLD@... (PAT GOLD)

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