Aired April 16, 2009

Ingredients
2 tablespoons EVOO Extra Virgin Olive Oil
1/2 red bell pepper, seeded and finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 yellow bell pepper, seeded and finely chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped or grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cups rice
2 1/2 cups chicken stock
Salt and ground black pepper
Preparation

Place a medium pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers, onion, garlic and spices to the pan, and cook until the veggies begin to soften, 3-4 minutes.

Add the rice and stock to the pot, season with salt and pepper, and bring up to a bubble. Place a lid on the pot, reduce the heat to medium-low and simmer until all of the liquid has been absorbed, about 15 minutes. Fluff the rice with a fork and serve.

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