| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Basmati rice |
| 1 |
tb |
Light olive oil or vegetable oil |
| 1 |
tb |
Unsalted butter |
| 1/2 |
|
Medium-size yellow onion; diced; about 1 cup |
| 1 |
ts |
Salt |
| 1 |
|
Clove garlic; finely chopped |
| 1/4 |
c |
Dry white wine |
| 1 |
|
Medium-size red or yellow bell pepper; diced, about 1 cup (up to) |
| 2 |
|
Jalapeno chilies; seeded and diced (optional) |
| 1 |
ts |
Paprika |
|
|
Cayenne pepper |
| 1/8 |
ts |
Black pepper |
| 2 |
c |
Boiling water (up to) |
| 3 |
tb |
Coarsely chopped cilantro |
INSTRUCTIONS
For a spicier version, include a diced jalapeno chili or two.
Rinse the rice well and set it aside to drain.
Heat the oil and butter in a large skillet that has a tight-fitting lid.
Add the onion and 1/2 teaspoon salt; saute over medium heat for about 5
minutes, until the onion is soft. Add the garlic and wine and cook for 1
to 2 minutes, until the pan is nearly dry. Follow with the peppers (and the
chilies if you are using them), 1/2 teaspoon salt, the paprika, a few
pinches of cayenne, and the black pepper. Stir in the drained rice and
saute with the onions and peppers until it is heated through, about 3
minutes. Pour the boiling water over, making sure that all the rice is
covered. When the water returns to a boil, reduce the heat to low, cover
the pan, and cook until the rice is tender, just under 20 minutes. Gently
stir in the cilantro and serve.
PLGOLD@IX.NETCOM.COM (PAT GOLD)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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