Category : International Cuisine
Author : Lisa
Hits : 3107
Date : 27/01/2005
1 cup long grain white rice1 tablespoon vegetable oil1 1/2 cups chicken broth1/2 onion, finely chopped1/2 green bell pepper, finely chopped1 fresh jalapeno pepper, chopped1 tomato, seeded and chopped1 cube chicken bouillonsalt and pepper to taste1/2 teaspoon ground cumin1/2 cup chopped fresh cilantro1 clove garlic, halved
1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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