By Sharon123 on March 25, 2011
Photo by RedJim
Photo by RedJim
"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)"
Serving Size: 1 (233 g)
Servings Per Recipe: 4
"Terrific! Loved the kicked-up flavor of this rice dish."
"Great rice! I was surprised DH liked it as much as he did since he does not really like peppers, but I diced them really small so the flavor blended better. I used chicken stock instead of wine, and dried herbs. Will be making this again. Made for ZWT8."
"This rice is so good. I didn't use salt. The color is great. I used a red bell pepper and dry white wine. I didn't use cilantro/parsley. We liked it that way. Even my son liked it. It was very easy to do. Thanks Sharon :) Made for 123 hit wonders"
"Very tasty. I used white Basmati rice, a good extra virgin olive oil, sea salt, to taste, homemade chicken stock in place of the dry white wine, orange bell pepper, freshly ground black pepper, fresh cilantro, plus the rest of the ingredients. I did not boil my water before adding it to the rice. I cooked the amount of time I usually do for the rice I was using which was not 20 minutes, then turned off the heat and left it covered at least 5 minutes before serving as I always do. Made for Veggie Swap 36 ~ July 2011."