Peppered Cilantro Rice
This colorful confetti rice is a traditional dish in Puerto Rico. We enjoy it in the summer alongside grilled shrimp kabobs, but it is good with most any entree.
-Laura Perry of Exton, Pennsylvania
SERVINGS
|
6
|
CATEGORY
|
Low Fat
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
25 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1 small onion, finely chopped
- 1 small sweet yellow pepper, finely chopped
- 1 small sweet red pepper, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 2 cups water
- 1 cup uncooked long grain rice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh cilantro
DIRECTIONS
In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 18-22 minutes or until rice is tender.
Remove from the heat; fluff with a fork. Stir in cilantro. Yield: 6 servings.