I found this recipe on Skinny Bovine’s Kitchen. She says this rice is drool-worthy. I have a hard time drooling over anything that isn’t cheesecake, but it was definitely yummy. And unlike the Sweet Chilean Rice that I did a few weeks ago, it was actually sweet, but not too sweet. I served this with burritos, but it would lend itself well as a side to anything Mexican.
Sweet Pepper Rice
Food Storage Ingredients:
1/4 cup sugar
1/4 tsp garlic powder
1/2 tsp salt
1 1/2 cups white long grain rice
3 cups chicken or vegetable broth
1/2 yellow onion
1/2 red bell pepper
1/4 cup cilantro
1 Tablespoon butter
1. Finely chop onion, pepper and cilantro. (Or if you’re lazy like me, pulse them in the blender for a few seconds.) 2. Melt butter in a large pan and cook onion mix until onions are soft. 3. Add salt and garlic powder, cook for one minute 4. Add rice and cook for another 5-10 minutes. (Until most of the moisture is gone.) 5. Dissolve sugar in broth. Add to rice. 6. Bring to a simmer and then turn to low and cover. Cook for 25-30 minutes. Fluff with a fork. Serves 6.
Notes: I used half of an onion, instead of a whole onion, to increase my odds that my children would eat this. They tried it, but they weren’t fans. My husband said that even half an onion made his eyes burn. I tried it with some peach salsa and that was yummy too. At some point I’ll have to experiment and try this with brown rice.