| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 1/2 |
|
White onion; finely chopped |
| 1/2 |
|
Red bell pepper; cut into 1/4 inch dice |
| 2 |
ts |
Ground cumin |
| 1/2 |
sm |
Savoy cabbage; core removed, thinly sliced |
| 4 |
|
Ripe plum tomatoes; peeled, seeded, and coarsely chopped |
| 4 |
c |
Water |
| 1 |
lb |
Long-grain white rice |
| 3/4 |
ts |
Salt |
| 4 |
|
Green onions; light and dark green parts only, finely sliced |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6196
Wash rice and drain.
In a large heavy saucepan heat the butter over medium heat. Add the onion
and cook, stirring occasionally, for 3 to 4 minutes, or until just
beginning to soften. Add rice, red pepper and the cumin and stir together
for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or
until the mixture is thickened. Add the water and salt, increase the heat
to mediumhigh and bring the mixture to a boil. Reduce the heat a little so
that the liquid is simmering actively. Stir every minute or 2 until the
rice is almost dry, then reduce the heat to very low, and stir in the green
onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998
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