Total Time
35mins
Prep 10 mins
Cook 25 mins

Thanks to Tammy & Annie's recipes #9417 & #12893 for inspiring me to invent this one :) Great way to use up the not fully grown peppers from your garden at the end of the season.

Ingredients Nutrition

Directions

  1. Saute rice in olive oil for 3 minutes.
  2. Add onion, peppers, tomato, garlic,& chicken broth.
  3. Bring to a boil.
  4. Season with salt, pepper, chili pepper,& cumin.
  5. Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.

Reviews

(4)
Most Helpful

OMG I LOVED THIS RECIPE SOOOO MUCH! SO MUCH that I made it a point to write a review on a recipe FOR THE FIRST TIME EVER so that people will flock to it's goodness! OMG I CAN'T STOP EATINGGGGGGGG! THANK YOU CHIP CHIP!

kriddengabel July 24, 2012

This was really tasty and such and easy and pretty quick meal to make, too. I used vegetable stock as I was out of chicken stock and it tasted wonderful. Once the rice was done I added some left-over diced chicken I had from the night before and served with herbed pita pockets it made for a wonderful dinner. My BF added some tabasco sauce as he likes things to have a real kick, but I loved the flavour just as it was. I made this for the Photo Swap #2 and hope you like the pics! Thanks for sharing, Chippie!

-Sylvie- May 17, 2005

I made this wonderful rice for Wednesday Night Dinner at my church along with Anasazi Enchiladas #39681. The only change I made was to bake the rice in large pans instead of boiling--easier when making enough for 125 people. It was very tasty as well as pretty and colorful! Will definitely serve again. Thanks, Chippie

J. Forrest February 07, 2004

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