This recipe can be served with the Easy Taco Casserole.. Thanks to BJ Gourmet for this delicious combination..
MEXICAN CONFETTI RICE
4 tbsp real butter
1 c diced green bell pepper
1 c diced red bell pepper
1 c diced yellow onion
4 cloves fresh garlic, crushed
2 c uncooked Basmati rice
1/2 tsp ground oregano
1 tsp ground cumin
4 cups hot water
4 tsp chicken stock granules
1 tsp kosher salt
2 tbsp parsley or cilantro, crumbled (fresh or dried)
Melt the butter in a large heavy skillet over medium-high heat. Add the diced peppers, onion, garlic, rice, oregano and cumin. Saute and stir constantly until the rice looks well-glazed and is slightly golden.
Add the hot water, chicken stock granules, salt and parsley or cilantro; bring to a slight boil. Reduce heat to medium-low and simmer tightly covered 20 minutes; do NOT peek or stir.
Remove the lid, stir very gently, and set lid ajar to allow the rice to fluff for 5 minutes.
A few notes about Basmati rice:
If you've never eaten Basmati rice, you're in for a treat! It's considered one of the most exotic of rice grains. It requires special attention to bring out its wonderful fragrance to the fullest.
It's also a delicate rice and must always be handled gently during cooking.