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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I came up with this dish, but my sister loves it so much that I had to name it for her. Sometimes I saute the rice and vegetables ahead of time to save time at the last minute. I use whole canned tomatoes and don't break them up much, so that my picky hubby can eat around them. Ingredients:
1 cup rice |
1/2 sweet onion, diced |
1/4 red bell pepper, diced |
1/2 garlic clove, crushed |
1 chicken bouillon cube |
1 -2 tablespoon olive oil |
1 -2 tablespoon butter |
1 1/2 cups water (cold) |
1 (14 1/2 ounce) can tomatoes with juice |
1/8 teaspoon fresh ground pepper |
1/4 teaspoon kosher salt |
1/2 teaspoon sugar |
1 teaspoon worcestershire sauce |
2 teaspoons cilantro |
1/2 small carrot, minced |
1/8 cup frozen peas |
Directions:
1. Saute rice, onion, bell pepper and garlic in olive oil and butter, stirring until onions are translucent.
2. Add remaining ingredient and bring to a gentle boil.
3. Cover and simmer 30-35 minutes, or until rice is tender. Don't remove lid until suggested cooking time is over.
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