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2 tablespoons extra virgin olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups long grain white rice
1 teaspoon turmeric
1 teaspoon cumin
2 cups lower sodium chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley
Instructions
1 cup chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups long grain white rice
1 teaspoon turmeric
1 teaspoon cumin
2 cups lower sodium chicken broth
1 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic and cook 2 minutes. Stir in rice, turmeric and cumin; cook 1 minute. Add broth, water, salt and pepper and bring to a boil. Reduce heat to medium-low, cover and simmer 17 to 20 minutes or until liquid is completely absorbed.
2. Remove from heat and stir in parsley. Serves 6.
Recipe by Marge Perry, "Take It Outside," Special Summer Issue 2006.
2. Remove from heat and stir in parsley. Serves 6.
Recipe by Marge Perry, "Take It Outside," Special Summer Issue 2006.
