Difference between revisions of "Cayenne Vegetable Rice"
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* 1¾ cups [[chicken broth]] <ref>For [[brown rice]], use 2 cups broth. For medium [[cereals|grain]] [[rice]], use 1½ cups broth.</ref> | * 1¾ cups [[chicken broth]] <ref>For [[brown rice]], use 2 cups broth. For medium [[cereals|grain]] [[rice]], use 1½ cups broth.</ref> | ||
| − | == | + | == Procedures == |
# Combine [[rice]], [[green bell pepper|green pepper]], [[tomato]], [[onion]], [[chili powder]], [[cumin]], red pepper and [[butter]] in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. | # Combine [[rice]], [[green bell pepper|green pepper]], [[tomato]], [[onion]], [[chili powder]], [[cumin]], red pepper and [[butter]] in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. | ||
# Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for [[brown rice]], 20 minutes for [[converted rice|parboiled rice]]) or until liquid is absorbed. Fluff with fork. | # Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for [[brown rice]], 20 minutes for [[converted rice|parboiled rice]]) or until liquid is absorbed. Fluff with fork. | ||
Latest revision as of 10:01, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 1 cup uncooked rice
- ⅔ cup diced green pepper
- ⅔ cup chopped fresh tomato
- ½ cup chopped onion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon ground red pepper
- 1 tablespoon butter or margarine
- 1¾ cups chicken broth [1]
Procedures
- Combine rice, green pepper, tomato, onion, chili powder, cumin, red pepper and butter in 2- to 3-quart saucepan. Bring to a boil; stir once or twice.
- Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for brown rice, 20 minutes for parboiled rice) or until liquid is absorbed. Fluff with fork.
Notes
- ↑ For brown rice, use 2 cups broth. For medium grain rice, use 1½ cups broth.
