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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A colorful addition to any Mexican or Southwest meal. If you can't find Mexican oregano, regular oregano can be used. I don't like cilantro so I leave that out and sub parsley - not the same taste but it works for me. Ingredients:
4 teaspoons butter |
1 cup chopped red bell pepper |
1 cup chopped yellow bell pepper |
1 cup chopped green bell pepper |
1 cup finely chopped sweet onion |
4 garlic cloves, minced |
2 cups rice |
1/2 teaspoon mexican oregano |
1 teaspoon cumin |
1 tablespoon chopped fresh cilantro |
6 cups chicken stock |
2 teaspoons minced fresh parsley, for garnish |
Directions:
1. Heat butter in a large skillet until melted.
2. Add the bell peppers, onion, garlic, rice, oregano, cumin and cilantro.
3. Saute until rice is coated and golden brown, stirring frequently.
4. Stir in the stock and bring to a boil.
5. Reduce the heat and simmer, covered, for 20 minutes or until liquid has been cooked up.
6. Remove from the heat and stir. Set cover ajar.
7. Let stand for 5 minutes.
8. Garnish with parsley.
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