How to make it

  • Bring chicken stock, coriander, cumin and chili powder to a simmer in small pot
  • Chop 3 of the roasted red peppers, add 1-2 tbsp of liquid to chicken stock
  • Heat heavy bottomed pan over medium-high heat, add oil and butter
  • Once butter stops foaming, add leeks and saute 5 minutes
  • Add garlic and rice, cook 1 minute, stirring constantly
  • Add 1 cup of simmering stock and chopped red peppers, reduce heat to medium, stirring frequently
  • Once liquid is almost absorbed, add an additional 1/2 cup of stock, and continue to stir
  • Continue adding 1/2 cup of stock at a time once liquid is almost absorbed until rice is tender
  • Remove from heat and stir in cheese, serve immediately

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