Sweet Peppers and Cumin Rice Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Scallions3 Bunch (300 gm)
 Red bell pepper1 Medium
 Green bell pepper1 Medium
 Chicken stock1 1⁄2 Cup (24 tbs)
 Unsalted butter2 Tablespoon
 Garlic2 Clove (10 gm), peeled
 Cumin1 1⁄2 Teaspoon
 Ground oregano1⁄2 Teaspoon (Preferably Mexican)
 Long grain rice1 1⁄2 Cup (24 tbs)

Nutrition Facts

Serving size

Calories 195 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 2.2 g10.9%

Trans Fat 0 g

Cholesterol 9.4 mg

Sodium 74.1 mg3.1%

Total Carbohydrates 35 g11.6%

Dietary Fiber 1.9 g7.5%

Sugars 2.7 g

Protein 5 g9.5%

Vitamin A 21.3% Vitamin C 71.7%

Calcium 5.1% Iron 10.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Chop white portion of scallions to measure 1 1/2 cups. Reserve greens.
2) Halve, core, seseed and cube bell peppers.

MAKING
3) In small saucepan, boil chicken stock over medium heat.
4) In a large heavy saucepan melt butter over medium heat.
5) Shift scallions and peppers and cook till soft.
6) Mix garlic, cumin, oregano, and rice.
7) Stir in stock and cook in low heat for 15 minutes covered.
8) Adjust seasoning and place on heat.

SERVING
9) Serve warm.
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