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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Quite a nice change from regular boiled or steamed white rice. Colorful, too. Note that dried cilantro and parsley flakes can be used, if necessary: suffice to say, fresh is better. Ingredients:
6 green onions |
1 medium green pepper |
1 tablespoon canola oil |
1 cup white rice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup cilantro leaf |
1/4 cup parsley |
Directions:
1. Slice the green onions very thin.
2. Cut the green pepper in fine dice.
3. In a medium saucepan (with lid), cook the onion and green pepper in the canola oil for two minutes or until tender-crisp.
4. Stir in the rice, salt, pepper and two cups of water.
5. Bring to a boil, then reduce heat, cover and simmer for 20 minutes or until rice is tender and water has absorbed.
6. While rice mixture is cooking, finely chop the cilantro and parsley.
7. Add chopped herbs to rice and mix well.
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