Cayenne Vegetable Rice
Revision as of 04:47, 21 March 2011 by Carrolbot (talk) (→Directions: clean up, replaced: red pepper → red pepper)
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.
