Mexican Confetti Rice

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.

NOTE:

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.

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