Spanish Garden Rice

Submitted by Chippie1

"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."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 3 tablespoons olive oil
• 1 cup rice, uncooked
• 1⁄4 cup onion, chopped
• 1 yellow pepper, small &,chopped
• 1 green pepper, small &,chopped
• 1 red pepper, small &,chopped
• 1 tomatoes, small,seeded &,chopped
• 3 cloves garlic, pressed
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili pepper
• 1 tablespoon cumin, ground

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

[kriddengabel]

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!

 

[-Sylvie-]

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!

 

[J. Forrest]

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

 

[Charishma_Ramchandani]

This rice is wonderful - I've made it many many times and we call it 'Rainbow rice' at home. The only change I make is to use vegetable broth instead of chicken broth. I use 3 cups of broth instead of 2. I prepare the broth by dissolving 2 cubes of Maggi Vegetable Stock with onion in 3 cups of water(boil it until the cubes dissolve completely and the broth is ready). This rice dish is a complete meal all by itself. A wonderful recipe!