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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Tomatoes, pimientos and green pepper add festive color to this zippy rice side dish. It complements just about any meat but is particularly good with chicken. To turn the recipe into a main dish for a light supper, just add 3/4 pound of browned ground beef. -Dorothy Bateman, Carver, Massachusetts Ingredients:
1 cup uncooked long grain rice |
2 tablespoons butter |
1/2 cup chopped green pepper |
1/2 cup chopped onion |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1/2 cup diced pimientos |
1 teaspoon chili powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground turmeric |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add the green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add the tomatoes, pimientos, chili powder, salt, pepper and turmeric. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Yield: 4-6 servings.
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