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Peppered Rice

This image courtesy of Joseph DeLeo

An excellent rice side dish with peppers and cumin. It’s one of my favorites with fajitas and most any Southwestern entree.

Makes6 to 8 servings

CostInexpensive

Easy

Total Timeunder 1 hour

One Pot MealYes

Recipe Courseside dish, starch

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free

Mealdinner

Taste and Texturechewy, garlicky

Ingredients

  • 2 tablespoons butter or margarine
  • 1 cup diced green or red bell pepper
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1½ cups long-grain white rice
  • About 2½ cups chicken broth

Instructions

  1. Melt butter in a large saucepan. Add bell pepper and onion and cook until onion is softened. Add garlic, cumin, and rice, and stir until well mixed. Add broth. Cover and steam 15 minutes without peeking, then stir. If not as tender as desired, cook to the desired doneness, adding more stock if needed.

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