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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Nestle enjoys Spanish-style tapas, appetizer-sized portions that allow her to reasonably savor a variety of flavors at a single meal. Piquillos are small, red, spicy-sweet roasted Spanish peppers; look for them in gourmet groceries, or order them online from La Tienda ( ). Ingredients:
1 1/2 cups water |
1/2 cup long-grain brown rice |
1/8 teaspoon saffron threads, crushed |
2 garlic cloves, minced |
1/4 cup fresh chopped flat-leaf parsley |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 (14.5-ounce) can diced tomatoes, drained |
10 piquillo peppers (about 1 jar) |
cooking spray |
1/4 cup (1 ounce) shredded manchego cheese |
flat-leaf parsley sprigs (optional) |
Directions:
1. Combine first 4 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until done. Stir in chopped parsley, black pepper, salt, and tomatoes. Cook 3 minutes. Remove from heat.
2. Preheat oven to 400°.
3. Spoon about 3 tablespoons rice mixture into each piquillo pepper. Place stuffed peppers in an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with Manchego cheese. Bake at 400° for 10 minutes or until peppers are thoroughly heated. Garnish with parsley sprigs, if desired.
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