RCI-RC.006.0034.001
Cayenne Vegetable Rice
Makes 6 servings.
Prep25 min
Cook30 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- ⅔ cup
- ⅔ cup
- ½ cup
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
- 1 tablespoon
- chicken broth <ref>For brown rice1¾ cupsuse 2 cups broth. For medium grain rice, use 1½ cups broth.</ref>
Method
1
Melt butter in a large skillet over medium heat, then add the chopped onion and diced green pepper, stirring frequently until the vegetables begin to soften, about 3-4 minutes.
4 minutes
2
Stir in the uncooked rice, coating it thoroughly with the butter and mixing it with the softened vegetables for about 1-2 minutes until the rice appears slightly toasted.
2 minutes
3
Add the chili powder, ground cumin, and ground red pepper to the skillet, stirring constantly to evenly distribute the spices throughout the rice mixture for about 30 seconds.
1 minutes
4
Pour the chicken broth into the skillet and add the chopped fresh tomato, stirring well to combine all ingredients.
1 minutes
5
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the skillet with a lid.
2 minutes
6
Simmer the rice covered for approximately 15-18 minutes, or until the rice is tender and has absorbed the liquid.
17 minutes
7
Remove from heat and let the rice rest covered for 2-3 minutes, then fluff gently with a fork before serving.