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Categories:Viewed: 66 - Published at: 5 years ago
Ingredients
- 1 medium-size red sweet pepper
- 2 small yellow squash, about 1/2 pound
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1 cup converted rice
- 1 bay leaf
- 2 sprigs fresh thyme or 1/2 teaspoon dried
- 18 teaspoon Tabasco sauce
- 1 1/4 cups water or fresh or canned chicken broth
- Salt and freshly ground pepper to taste
Method
- Core and seed pepper.
- Cut flesh into thin strips about 1 1/2 inches long.
- Wash and trim squash.
- Cut into 1/2-inch cubes.
- Heat 1 tablespoon of the butter in a saucepan and add onion.
- Cook, stirring, until wilted.
- Add pepper strips and squash and cook, stirring, 1 minute over medium heat.
- Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper.
- Stir and bring to a boil.
- Cover and simmer for 17 minutes.
- Discard thyme sprigs and bay leaf.
- Using a fork, distribute the remaining 1 tablespoon butter through the rice.
- Keep covered in a warm place until ready to serve.
