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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This colorful rice is perfect for a Mexican meal. The rice takes on the warm essence of sweet peppers, onions, and paprika as they slowly simmer together. Cayenne adds heat, but for a spicier version, include a diced jalapeno chili or two. This also makes a nice filling for bell peppers. Adapted from Field of Greens cookbook by Annie Somerville. I f you do use brown basmati rice, you may need to cook it a little longer, check pkg. directions) Ingredients:
1 cup basmati rice (i like to use brown basmati) |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1/2 medium yellow onion, diced (about 1 cup) |
1/2-1 teaspoon salt |
1 -2 garlic clove, finely chopped |
1/4 cup dry white wine (or veg. broth) |
1 medium red bell pepper, diced (or yellow pepper) (optional) |
1 teaspoon paprika |
cayenne pepper |
1/8 teaspoon black pepper |
2 cups boiling water |
2 -3 tablespoons cilantro, coarsely chopped (or parsley) |
Directions:
1. Rinse the rice well. Drain and set aside.
2. Heat oil and butter in a large skillet that has a tight fitting lid. Add the onion and 1/2 teaspoons salt; saute over medium heat about 5 mins., until the onion is soft. Add the garlic and wine(or veg. broth) and cook 1-2 minutes , until the pan is nearly dry. Follow with the bell peppers(and chlies if using), 1/2 teaspoons salt, paprika, and a few pinches of cayenne, and the black pepper. Stir in the drained rice and saute with the onions and peppers until heated through, about 3 minutes.
3. Pour the boiling water over, making sure that is the rice is covered. When the water returns to a boil, reduce heat to low, cover the pan and cook until rice is tender, just under 20 mins.(longer for brown rice).
4. Gently stir in the cilantro and serve. Enjoy!
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