Number of servings : 4
Type of meal : | Side Dishes | Side Dishes
Special diet :
45 mL (3 tbsp) butter or margarine
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 large sweet red pepper, cored, seeded, and diced
1 large sweet green pepper, cored, seeded, and diced
1 Italian frying pepper, cored, seeded, and diced
250 mL (1 cup) long-grain rice
625 mL (2-1/2 cups) canned reduced-sodium chicken broth
2 mL (1/2 tsp) salt
3 mL (3/4 tsp) dried rosemary, crumbled
1 mL (1/4 tsp) black pepper
- Preheat the oven to 350ºF (180ºC). In a 5-quart flameproof casserole or Dutch oven over moderate heat, melt 1 tablespoon of the butter. Add onion and garlic and cook, stirring frequently, until soft — about 5 minutes.
- Add red, green, and Italian peppers and cook, stirring frequently, until tender — about 7 minutes more. Add 1 tablespoon of the remaining butter and melt over moderate heat. Add rice and cook, stirring frequently, until well coated — about 3 minutes.
- Add stock, salt, rosemary, and black pepper and bring to a boil. Cover, transfer casserole to the preheated oven, and bake until liquid is absorbed and rice is tender — about 20 minutes. Uncover and stir in remaining tablespoon of butter.
Imported on 2011-01-20 16:41:26 — Original ID:453