Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine rice, green pepper, tomato, onion, chili powder, cumin, red pepper and butter in 2- to 3-quart saucepan. Bring to a boil; stir once or twice.
  2. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes (45 minutes for brown rice, 20 minutes for parboiled rice) or until liquid is absorbed. Fluff with fork.

Notes Edit

  1. For brown rice, use 2 cups broth. For medium grain rice, use 1½ cups broth.
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