Rice With Peppers And Cheese Recipe
Ingredients
| 2 cups / 350 g / 12 oz rice | ||
| 3 cups / 700 ml / 1 1/4 pt boiling water | ||
| 1 beef stock (bouillon) cube | ||
| 1 small red pepper, seeded and chopped | ||
| 1 small yellow pepper, seeded and chopped | ||
| 1 small green pepper, seeded and chopped | ||
| 1 cup / 100 g / 4 oz Edam cheese, grated | ||
| Ground black pepper | 1 To taste | |
| Parsley | 1 Bunch (100gm), chopped | |
| Salt | To Taste | |
Directions
Put the rice in a deep pot, pour over the boiling water and crumble on the stock, (bouillon) cube. Cover and cook for 8 minutes.
Stir in the green, yellow and red peppers. Cover and cook for 4 minutes.
Stir in the cheese. Check the seasoning and add salt and pepper if necessary (depending on the saltiness of the stock (bouillon) cube). Cover and leave to stand for 5 minutes.
If the cheese has not melted heat through again for 2 minutes.
Stir in the green, yellow and red peppers. Cover and cook for 4 minutes.
Stir in the cheese. Check the seasoning and add salt and pepper if necessary (depending on the saltiness of the stock (bouillon) cube). Cover and leave to stand for 5 minutes.
If the cheese has not melted heat through again for 2 minutes.
Chef
