| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Dutch |
Rice, Southwest |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
md |
Yellow onion; peeled and finely chopped |
| 1 |
|
Medium- sized red bell pepper, seeded and diced |
| 1 |
|
Medium- sized green bell pepper, seeded and diced |
| 1 |
|
Fresh yellow wax chile; roasted, peeled, seeded and diced |
| 1 |
c |
Uncooked white rice |
| 2 |
c |
Low-fat chicken or vegetable stock |
| 1 |
tb |
Chopped fresh parsley or cilantro |
| 1 |
ts |
Ground black pepper |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Heat the olive oil in a 2-quart Dutch oven or heavy pan with a tight
fitting lid, then add the onion, bell peppers and chile, stir and turn the
heat down to medium. Cook for 5-6 minutes then stir in the rice. Add the
chicken stock, parsley or cilantro, pepper and salt. Cover and simmer, over
low heat, for 20 minutes or until the rice is done. This is great served
with Margarita Chicken or broiled fish. Lynn Nusom is the author of nine
cookbooks, including Christmas in New Mexico, The New Mexico Cook Book, The
Tequila Cook Book, The Sizzling Southwestem Cookbook and more than 650
newspaper and magazine articles on cooking and travel.
Posted to MC-Recipe Digest V1 #929 by Walt Gray <waltgray@mnsinc.com> on
Nov 28, 1997
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