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1995-09-28
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Newsgroups: rec.food.recipes
From: plgold@ix.netcom.com (Pat Gold)
Subject: Sweet Pepper Rice
Date: Tue, 27 Jun 1995 03:21:28 GMT
Message-ID: <3sntfo$efg_009@woodhead.cts.com>
Sweet Pepper Rice
Yield: Makes 3 cups; Serves 4
For a spicier version, include a diced jalapeno chili or two.
Ingredients:
1 cup basmati rice
1 tablespoon light olive oil or vegetable oil
1 tablespoon unsalted butter
1/2 medium-size yellow onion, diced, about 1 cup
1 teaspoon salt
1 garlic clove, finely chopped
1/4 cup dry white wine
1 medium-size red or yellow bell pepper, diced, about 1 cup
1 or 2 jalapeno chilies, seeded and diced (optional)
1 teaspoon paprika
Cayenne pepper
1/8 teaspoon black pepper
2 cups boiling water
2 or 3 tablespoons coarsely chopped cilantro
Rinse the rice well and set it aside to drain.
Heat the oil and butter in a large skillet that has a
tight-fitting lid. Add the onion and 1/2 teaspoon salt; saute
over medium heat for about 5 minutes, until the onion is soft.
Add the garlic and wine and cook for 1 to 2 minutes, until the
pan is nearly dry. Follow with the peppers (and the chilies if
you are using them), 1/2 teaspoon salt, the paprika, a few
pinches of cayenne, and the black pepper. Stir in the drained
rice and saute with the onions and peppers until it is heated
through, about 3 minutes. Pour the boiling water over, making
sure that all the rice is covered. When the water returns to a
boil, reduce the heat to low, cover the pan, and cook until the
rice is tender, just under 20 minutes. Gently stir in the
cilantro and serve.