This colorful rice is perfect for a Mexican meal. The rice takes on the warm essence of sweet peppers, onions, and paprika as they slowly simmer together. Cayenne adds heat, but for a spicier version, include a diced jalapeno chili or two. This also makes a nice filling for bell peppers. Adapted from Field of Greens cookbook by Annie Somerville. I f you do use brown basmati rice, you may need to cook it a little longer, check pkg. directions)
- 1 cup basmati rice (I like to use brown basmati)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1⁄2 medium yellow onion, diced (about 1 cup)
- 1⁄2-1 teaspoon salt
- 1 -2 garlic clove, finely chopped
- 1⁄4 cup dry white wine (or veg. broth)
- 1 medium red bell pepper, diced (or yellow pepper) (optional)
- 1 teaspoon paprika
- cayenne pepper
- 1⁄8 teaspoon black pepper
- 2 cups boiling water
- 2 -3 tablespoons cilantro, coarsely chopped (or parsley)
- Rinse the rice well. Drain and set aside.
- Heat oil and butter in a large skillet that has a tight fitting lid. Add the onion and 1/2 teaspoons salt; saute over medium heat about 5 mins., until the onion is soft. Add the garlic and wine(or veg. broth) and cook 1-2 minutes , until the pan is nearly dry. Follow with the bell peppers(and chlies if using), 1/2 teaspoons salt, paprika, and a few pinches of cayenne, and the black pepper. Stir in the drained rice and saute with the onions and peppers until heated through, about 3 minutes.
- Pour the boiling water over, making sure that is the rice is covered. When the water returns to a boil, reduce heat to low, cover the pan and cook until rice is tender, just under 20 mins.(longer for brown rice).
- Gently stir in the cilantro and serve. Enjoy!