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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A very pretty side dish Ingredients:
1 cup medium grain rice (basmati tastes great although spanish bomba is my original) |
1 red bell pepper, diced |
1/2 large white onion, diced |
1 and 1/4 cups white wine |
1 chicken boullion cube |
1 cup fresh chopped parsley |
1/2 tsp salt |
1/2 tbsp pepper |
1/2 lemon |
olive oil |
water |
Directions:
1. Put 3 or 4 TBSP olive oil in a saucepan to high heat.
2. Add onions, red pepper, salt, black pepper and stir quickly
3. Reduce heat to MED-HI, when onions begin to caramelize, add 1/4 cup white wine and the chicken boullion cube
4. Mash the cube down and stir heavily
5. After a minute or two add rice. Mix well over high heat, it will seem dry but stir it up!
6. Add 1 cup wine and 1 cup water and continue to stir over high heat.
7. It will boil, it will bubble, keep stirring!
8. Mix about 1 or 2 minutes, then cover the pot
9. Immediately lower heat to WARM or lowest setting
10. Fifteen minutes later, open lid, squeeze the lemon over the rice and sprinkle the parsley on top.
11. Cover and cook for another 5-10 minutes. You want the bottom layer to be golden brown and crispy.
12. Scrape it up well onto a serving bowl as a pretty side dish.
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