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Categories:
green bell peppers red bell pepper yellow bell pepper onion Basmati rice boiling water chicken bouillon cubes sour cream fresh cilantro mixed greens
Viewed: 91 - Published at: 10 years agoIngredients
- 2 green bell peppers halved lengthwise, seeds and membranes discarded
- 1 red bell pepper halved lengthwise, seeds and membranes discarded
- 1 yellow bell pepper halved lengthwise, seeds and membranes discarded
- 2 chorizo sausages finely chopped
- 1 spanish onion finely chopped
- 3 1/2 ounces basmati rice
- 3 cups boiling water
- 2 chicken bouillon cubes
- 2/3 cup sour cream
- 1/4 cup fresh cilantro finely chopped, plus extra leaves, to serve
- mixed greens to serve
Method
- Preheat broiler. Cover peppers with boiling water. Set aside for 15 mins, or until slightly softened. Drain. Transfer to a greased baking tray, cut side up.
- Meanwhile, cook chorizo and onion over low heat, stirring, for 8 mins, or until fat renders and onion is very soft. Add rice and cook, stirring, for 1 min. Add stock mixture, cover and simmer for 15 mins, or until all liquid is absorbed and rice is tender. Distribute between pepper halves and broil for 3 mins, or until tops are crisp and golden brown.
- To serve, combine sour cream and cilantro. Drizzle over peppers and sprinkle with reserved cilantro. Serve with mixed greens.
