Rice: Pepper Rice 02 by Recipe Cottage

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	Pepper Rice 02

		Sweet Pepper Rice Yield: Makes 3 cups; Serves 4 1 cup basmati rice 1 tablespoon light olive oil or vegetable oil 1 tablespoon unsalted butter 1/2 medium-size yellow onion, diced, about 1 cup 1 teaspoon salt 1 garlic clove, finely chopped 1/4 cup dry white wine 1 medium-size red or yellow bell pepper, diced, about 1 cup 1 or 2 jalapeno chilies, seeded and diced (optional) 1 teaspoon paprika Cayenne pepper 1/8 teaspoon black pepper 2 cups boiling water 2 or 3 tablespoons coarsely chopped cilantro 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. Note: For a spicier version, include a diced jalapeno chili or two.