Difference between revisions of "Cayenne Vegetable Rice"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Side Dish Rice Recipes" to "Category:Rice Recipes") |
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Revision as of 12:32, 9 May 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]
Directions
- 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.
