 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Thanks to Tammy & Annie's recipes #9417 & #12893 for inspiring me to invent this one :) Great way to use up the not fully grown peppers from your garden at the end of the season. Ingredients:
3 tablespoons olive oil |
1 cup rice, uncooked |
1/4 cup onion, chopped |
1 yellow pepper, small &,chopped |
1 green pepper, small &,chopped |
1 red pepper, small &,chopped |
1 tomato, small,seeded &,chopped |
3 cloves garlic, pressed |
2 cups chicken broth |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon chili pepper |
1 tablespoon cumin, ground |
Directions:
1. Saute rice in olive oil for 3 minutes.
2. Add onion, peppers, tomato, garlic,& chicken broth.
3. Bring to a boil.
4. Season with salt, pepper, chili pepper,& cumin.
5. Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.
|
|