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Categories:
olive oil Basmati rice onions red bell pepper yellow bell pepper green bell pepper garlic red chili pepper cumin roma tomatoes strands chicken stock
Viewed: 34 - Published at: a year agoIngredients
- 2 tablespoons olive oil
- 1 12 cups basmati rice
- 2 onions, finely chopped
- 12 red bell pepper, finely chopped
- 12 yellow bell pepper, finely chopped
- 12 green bell pepper, finely chopped
- 2 garlic cloves, minced
- 14 teaspoon red chili pepper flakes (crushed)
- 1 teaspoon cumin, freshly ground
- 1 (15 ounce) can roma tomatoes, with juice (crushed)
- 2 -3 saffron strands
- 2 cups chicken stock
Method
- Heat Oil over med-high heat in a heavy pan or dutch oven.
- (Cast iron works best).
- Pour in Rice, Saute (stir fry) 'til it starts to turn translucent, 4-5 minute.
- Add Onions, Bell Peppers, Red Chilies, Cumin, and Garlic.
- Saute 'til Onions turn translucent.
- Add Tomatoes, several strands of Saffron, and Stock.
- Mix well.
- When it starts to boil reduce heat to low.
- Cover and let it simmer for 20 minute.
- NO PEEKING!
- After the full 20 minute uncover and check to see if all of the liquid has been absorbed.
- It wants to be moist but have no visible liquid.
- Serve.
- NOTE; This is a great one to play with.
- Try frying chopped Salt Pork instead of Olive Oil.
- If you use Bacon instead, the flavor is again different.
- Turn it into a 1 dish meal; at step#3 add Danish or Italian meat balls.
- (See my other recipes).
- Play with the heat; try adding chillies of various flavors and amounts.
- Add these at step # 3.
- The only limit is how far you want to go.
- Have fun!
