This recipe is part of the recipe for Chicken Enchiladas
Makes 4 to 6 servings
|2||tablespoons vegetable oil|
|1||cup uncooked long-grain white rice (not converted)|
|1/2||cup finely chopped white onion|
|1||clove garlic, minced|
|1/2||teaspoon ground cumin|
|Dash chili powder|
|2||large tomatoes, peeled, seeded, chopped|
|1-1/2||cups chicken broth|
|1/3||cup shelled fresh or thawed frozen peas|
|2||tablespoons chopped pimiento|
|Red pepper arrows for garnish*|
*To make red pepper arrows, cut a 1/2-inch-wide strip from a red pepper. Make a V-shaped cut in strip at 1-inch intervals.
- Heat oil in medium skillet over medium heat until hot. Add rice. Cook and stir 2 minutes or until rice turns opaque.
- Add onion; cook and stir 1 minute. Stir in garlic, salt, cumin and chili powder. Add tomatoes; cook and stir 2 minutes.
- Stir in broth. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes or until rice is almost tender.
- Stir in peas and chopped pimiento. Cover and cook 2 to 4 minutes until rice is tender and all liquid has been absorbed. Rice grains will be slightly firm and separate, rather than soft and sticky. Garnish, if desired.
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