Rice: Veggie Rice 02 by Recipe Cottage

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	Veggie Rice 02

		Rice 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.