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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Serve alongside Austin Crispy Steak Tacos with Salsa Verde. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 red bell pepper, seeded and finely chopped |
1/2 green bell pepper, seeded and finely chopped |
1/2 yellow bell pepper, seeded and finely chopped |
1 small onion, finely chopped |
2 garlic cloves, finely chopped |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1 1/2 cups rice |
2 1/2 cups chicken stock |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers, onion, garlic an spices to the pan, and cook until the veggies begin to soften, 3-4 minutes.
2. Add the rice and stock to the pot, season with salt and pepper, and bring up to a bubble. Place a lid on the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes. Fluff the rice with a fork and serve.
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