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