Ingredients
3 Tbsp Unsalted Butter
1 Med Red Bell Pepper – finely diced
1 Med Yellow Pepper – finely diced
1 Med Orange Pepper – finely diced
1 C Chopped Onions
2 1/2 C Long-Grain Rice
2 Tbsp Ground Cumin
1 Tsp Salt – or to taste
4 1/2 C Chicken Stock
Preparation
Melt butter in large, heavy saucepan over medium heat. When hot, add peppers and onions and saute, stirring constantly, 2 minutes.
Add rice, cumin and 1 tsp. salt. Stir to mix well and cook 1 minute more. Add heat and cook, covered, at a gentle simmer 20 to 25 minutes until all liquid has been absorbed.
Taste and add additional salt if desired. To serve, mound rice in shallow serving bowl. Serve hot
Makes 6 to 8 servings.
NOTES : There are packaged rice blends, which include white, brown and wild rice grains. These products are prepared so that the rices, which individually would require different cooking times, can be cooked together. Uncle Ben’s Trio Rice works quite nicely.
