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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The bright colours of the peppers add a festive flair to this sweet rice. The flavour of cumin is a nice complement to this Mexican dish. This recipe is from the Company's Coming - Weekend Cooking cookbook. Ingredients:
1 tablespoon margarine |
1 medium onion, chopped |
2 garlic cloves, minced |
1 cup long grain white rice, uncooked |
1/4 teaspoon ground cumin |
1/4 teaspoon chili powder |
1/4 teaspoon salt |
1 tablespoon vegetable bouillon granules |
2 cups water |
1/4 cup red pepper, finely chopped |
1/4 cup yellow pepper, finely chopped |
1/4 cup green onion, finely chopped |
Directions:
1. Melt margarine in large saucepan on medium-high. Add onion and garlic. Cook for about 3 minutes, stirring often, until onion is soft.
2. Add next 4 ingredients. Heat and stir for about 1 minute until rice is coated.
3. Add bouillon powder and water. Stir. Bring to a boil. Reduce heat to mediun-low. Cover. Simmer for about 15 minutes until liquid is absorbed and rice is tender. Remove from heat.
4. Add both peppers and green onion. Sir until just combined. Cover. Let stand for 5 minutes. Makes 4 cups. Serves 6.
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