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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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I kind of made this up from all different recipes, and it met our needs...it's light and and the aroma from the basil and rosemary is outta-sight! A great side dish for Mexican/Southwestern meals (or Vegans!) Ingredients:
2 small green bell peppers, chopped |
1 medium onion, chopped |
1 garlic clove, minced |
1 teaspoon rosemary |
1/2 teaspoon basil |
2 tablespoons oil |
1 cup uncooked rice |
2 large tomatoes, chopped |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups water |
picante sauce |
Directions:
1. Sauté green peppers, onion, and garlic in oil in a frying pan or electric skillet with rosemary and basil until vegetables are tender.
2. Stir in rice, tomato, salt, pepper and picante to taste- cook and stir for about 5 minutes.
3. Add water; cover and cook on low till rice is done, stirring occasionally.
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