Serve with Pork Roast with Apples.
INGREDIENTS | SERVES 8
- 1 small onion
- 1 medium-sized red bell pepper
- 1 medium-sized green bell pepper
- 1 garlic clove
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1½ cups uncooked white rice
- 1½ cups hot Chicken Stock
Peel the onion and chop into ¼-inch pieces. Remove the stems, seeds, and membranes from the peppers and cut into ¼-inch pieces. Peel and mince the garlic.
Heat the butter to medium temperature in a saucepan. Add the peppers and onion; cook until the onion is limp but not brown.
Add the garlic, cumin, rice, and hot stock. Mix well and cover the saucepan.
Bring to a boil, reduce heat, and cook for about 20 minutes or until the rice is tender and the liquid is absorbed.