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New Spanish Rice
1 tablespoon olive oil
1/2 cup Anaheim chili pepper, seeded and diced
1 cup onion, coarsely chopped
1 tablespoon garlic, finely chopped
1 cup white rice, converted
1 cup vegetable broth
1 1/2 cups chicken broth
1 cup tomatoes, peeled,seeded, diced
1 1/2 cups corn kernels, fresh or thawed
1/2 cup frozen peas (small), thawed
1/2 teaspoon salt
pepper, to taste, freshly ground
1 cup fresh cilantro, finely chopped
In a large saucepan or Dutch oven, heat the oil over medium heat.
Add the pepper, onion, and garlic, and saute for 2 minutes. Add
the rice and saute until the rice begins to brown, 6-8 minutes,
stirring constantly. Add the broths. cover, reduce the heat, and
simmer for 15 minutes. Stir in the tomatoes, corn, peas, and salt
and pepper. Cook for 5 minutes Just before serving, stir in the
cilantro. Serve immediately.
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Spanish Rice 29