Arroz Cartagena Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Unsalted butter,
1/2: White onion, finely chopped
1/2: Red bell pepper, cut into
1/4 Inch: dice,
2 tsp: Ground cumin,
1/2 small: Savoy cabbage, core removed,
Thinly sliced,
4: Ripe plum tomatoes, peeled,
Seeded, and coarsely
Chopped,
4 cup: Water,
1 lbs: Long-grain white rice,
3/4 tsp: Salt,
4: Green onions, light and dark
Green parts only, finely
Sliced,
Directions:
Wash rice and drain.
In a large heavy saucepan heat the butter over medium heat. Add the
onion and cook, stirring occasionally, for 3 to 4 minutes, or until
just beginning to soften. Add rice, red pepper and the cumin and stir
together for 2 minutes. Add the cabbage and tomato and cook for 3
minutes more, or until the mixture is thickened. Add the water and
salt, increase the heat to mediumhigh and bring the mixture to a
boil. Reduce the heat a little so that the liquid is simmering
actively. Stir every minute or 2 until the rice is almost dry, then
reduce the heat to very low, and stir in the green onion. Cover
tightly, reduce the heat to low, and cook for 5 minutes more.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6196
Source from luhu.jp
In a large heavy saucepan heat the butter over medium heat. Add the
onion and cook, stirring occasionally, for 3 to 4 minutes, or until
just beginning to soften. Add rice, red pepper and the cumin and stir
together for 2 minutes. Add the cabbage and tomato and cook for 3
minutes more, or until the mixture is thickened. Add the water and
salt, increase the heat to mediumhigh and bring the mixture to a
boil. Reduce the heat a little so that the liquid is simmering
actively. Stir every minute or 2 until the rice is almost dry, then
reduce the heat to very low, and stir in the green onion. Cover
tightly, reduce the heat to low, and cook for 5 minutes more.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6196
Source from luhu.jp
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