Ingredients
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1 cup basmati rice (I like to use brown basmati)
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1/2 medium yellow onion, diced (about 1 cup)
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1/2-1 teaspoon salt
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1/4 cup dry white wine (or veg. broth)
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1 medium red bell pepper, diced (or yellow pepper)
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1 teaspoon paprika
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cayenne pepper
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1/8 teaspoon black pepper
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2 cups boiling water
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2 -3 tablespoons cilantro, coarsely chopped (or parsley)
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1 -2 garlic clove, finely chopped
Instructions
- Rinse the rice well. Drain and set aside.
- Heat oil and butter in a large skillet that has a tight fitting lid. Add the onion and 1/2 teaspoons salt; saute over medium heat about 5 mins., until the onion is soft. Add the garlic and wine(or veg. broth) and cook 1-2 minutes , until the pan is nearly dry. Follow with the bell peppers(and chlies if using), 1/2 teaspoons salt, paprika, and a few pinches of cayenne, and the black pepper. Stir in the drained rice and saute with the onions and peppers until heated through, about 3 minutes.
- Pour the boiling water over, making sure that is the rice is covered. When the water returns to a boil, reduce heat to low, cover the pan and cook until rice is tender, just under 20 mins.(longer for brown rice).
- Gently stir in the cilantro and serve. Enjoy!