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LOCATION: Recipes >> Rice >> Veggie Rice 02

Print this Recipe    Veggie Rice 02


2 tablespoons of oil
1 clove garlic, finely minced
1/2 medium onion, finely chopped
2 cups rice
4 cups water
salt, to taste
1 teaspoon margarine or butter
1/2 medium onion, the other half
1/2 medium green pepper, no seeds

Put the saucepan in the burner at medium to medium high. Add the
oil and the finely chopped onion, stir for a while and add the
minced garlic. Cook until the onion is translucent and the garlic
is not burned (about 2 minutes). Add the rice and stir for a little
while until the rice turns to an opaque white (about 2 minutes).
Set the burner to high, stir in twice as much water as you did
rice, and add salt to taste (about 2 teaspoons for 2 cups of rice
and 4 cups of water). Add the half onion, the half green pepper,
and the teaspoon of margarine (this gives the rice a glossy finish).

The water with the rice will boil like crazy, don't panic. When
the water is drying up (not completely though :-) and you can
actually see small holes on the surface of the rice, reduce the
heat to the minimum setting cover with a tight fitting lid and cook
for 15-20 minutes depending on the quantity (I use 15 for 1 cup of
rice and 2 cups of water, and 20 for 2 cups of rice and 4 cups of
water). It is VERY IMPORTANT not to open the lid during the last
15-20 minutes of cooking (it is an act of faith :-).

Remove the rice from the burner, fluff up with a fork, and let
stand for at least 5 minutes before serving.

These are other variations you can try:

Add shredded carrots (2 medium ones for 2 cups of water), instead
of the half green pepper, this gives the rice a nice flavor, and
turns it orange!

Add 3 roma tomatoes (finely chopped), peeled and seeded, and
substitute the green bell pepper by a red pepper. Add the tomatoes
before the rice and fry them a little bit. The rice comes with a
great flavor and kind of red.


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