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Related recipes: Diabetic Chef, Garlic, Herbs, Low-Fat, Onions, Potlucks, Rice, Side Dishes, Soya-Free, Sweet Pepper, Tomatoes, Wheat-Free
Ingredients
1 tsp (5mL) olive oil
1/2 (90g) cup diced onion
1/2 cup (75g) diced red bell pepper
1/2 cup (75g) diced green bell pepper
2 tsp (6g) finely diced jalapeño pepper
1 Tbsp (9g) chopped garlic
1 10–oz (285g) can tomatoes, diced
3 cups (720mL) chicken stock
2 tsp (5g) cumin
2 cups (400g) basmati rice
1/2 cup (90g) chopped green onions
2 tsp (2g) chopped fresh cilantro
1 tsp (6g) salt
1/4 tsp (1g) black pepper
Directions
Heat the olive oil in a large pot over medium heat. Add the onion, red and green bell pepper, jalapeño pepper, and garlic. Cook about 4 minutes or until the onion is translucent. Add the tomatoes, chicken stock, cumin, and rice. Stir gently. Bring the liquid to a boil, reduce the heat to low, and simmer for 15 to 20 minutes.
When the rice is finished, add the remaining ingredients and mix well. Serve immediately.
