Ingredients
- 1 cup medium grain rice (Basmati tastes great although Spanish Bomba is my original) shopping list
- 1 red bell pepper, diced shopping list
- 1/2 Large white onion, diced shopping list
- 1 and 1/4 Cups white wine shopping list
- 1 chicken Boullion cube shopping list
- 1 Cup fresh chopped parsley shopping list
- 1/2 TSP salt shopping list
- 1/2 TBSP pepper shopping list
- 1/2 lemon shopping list
- olive oil shopping list
- water shopping list
How to make it
- Put 3 or 4 TBSP olive oil in a saucepan to high heat.
- Add onions, red pepper, salt, black pepper and stir quickly
- Reduce heat to MED-HI, when onions begin to caramelize, add 1/4 cup white wine and the chicken boullion cube
- Mash the cube down and stir heavily
- After a minute or two add rice. Mix well over high heat, it will seem dry but stir it up!
- Add 1 cup wine and 1 cup water and continue to stir over high heat.
- It will boil, it will bubble, keep stirring!
- Mix about 1 or 2 minutes, then cover the pot
- Immediately lower heat to WARM or lowest setting
- Fifteen minutes later, open lid, squeeze the lemon over the rice and sprinkle the parsley on top.
- Cover and cook for another 5-10 minutes. You want the bottom layer to be golden brown and crispy.
- Scrape it up well onto a serving bowl as a pretty side dish.
People Who Like This Dish 2
- brianna CA
- lunasea Orlando, FL
- momo_55grandma Mountianview, AR
- lellie Pickering, CA
- rivet SW, MO
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The Rating
Reviewed by 3 people-
love the flavor and combo. here thanks bunches
momo_55grandma
in Mountianview loved it
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This sounds great, Rivet - and I bet it is a beauty. High 5 - and thanks!
Welcome to Group Recipes!
Smiles,
Vickie
lunasea
in Orlando loved it
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It sure sounds good. I will be trying this one out for sure. 5 forks
brianna
in loved it
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