Side Pannel
Sweet Pepper Rice
Ingredients List
- 1 c Basmati rice
- 1 tb Light olive oil or vegetable
- -oil
- 1 tb Unsalted butter
- 1/2 Medium-size yellow onion;
- -diced; about 1 cup
- 1 ts Salt
- 1 Clove garlic; finely chopped
- 1/4 c Dry white wine
- 1 Medium-size red or yellow
- -bell pepper; diced, about
- -1 cup
- 1 -(up to)
- 2 Jalapeno chilies; seeded and
- -diced (optional)
- 1 ts Paprika
- Cayenne pepper
- 1/8 ts Black pepper
- 2 c Boiling water
- 2 -(up to)
- 3 tb Coarsely chopped cilantro
Directions
For a spicier version, include a diced jalapeno chili or two.
Rinse the rice well and set it aside to drain.
Heat the oil and butter in a large skillet that has a tight-fitting lid.
Add the onion and 1/2 teaspoon salt; saute over medium heat for about 5
minutes, until the onion is soft. Add the garlic and wine and cook for 1
to 2 minutes, until the pan is nearly dry. Follow with the peppers (and the
chilies if you are using them), 1/2 teaspoon salt, the paprika, a few
pinches of cayenne, and the black pepper. Stir in the drained rice and
saute with the onions and peppers until it is heated through, about 3
minutes. Pour the boiling water over, making sure that all the rice is
covered. When the water returns to a boil, reduce the heat to low, cover
the pan, and cook until the rice is tender, just under 20 minutes. Gently
stir in the cilantro and serve.
Rinse the rice well and set it aside to drain.
Heat the oil and butter in a large skillet that has a tight-fitting lid.
Add the onion and 1/2 teaspoon salt; saute over medium heat for about 5
minutes, until the onion is soft. Add the garlic and wine and cook for 1
to 2 minutes, until the pan is nearly dry. Follow with the peppers (and the
chilies if you are using them), 1/2 teaspoon salt, the paprika, a few
pinches of cayenne, and the black pepper. Stir in the drained rice and
saute with the onions and peppers until it is heated through, about 3
minutes. Pour the boiling water over, making sure that all the rice is
covered. When the water returns to a boil, reduce the heat to low, cover
the pan, and cook until the rice is tender, just under 20 minutes. Gently
stir in the cilantro and serve.
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