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LOCATION: Recipes >> Rice >> Pepper Rice 02

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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.


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