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Spicy Brown Rice

2 tablespoons olive oil
1 medium yellow onion -- finely chopped
1 medium carrot -- diced
3 stalks celery -- diced
1 medium pimento -- seeded and diced
1 cup brown rice -- uncooked
2 cups chicken broth
1 cup water
1 fresh Hungarian yellow wax chile -- roast, peel, seed & dice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon freshly ground black pepper
1/2 teaspoon salt

Heat the oil in a 2-quart Dutch oven or heavy pan with a tight fitting lid, then add the onion, carrot, celery, and pimento. Stir and turn the heat down to medium. Cook for 10 minutes, then stir in the rice. Add the chicken broth, water, chile, parsley, cilantro, pepper, and salt. Cover and simmer over low heat for 45 minutes or until the rice is done.

SERVING SUGGESTIONS: This assertive dish is a perfect match for curried chicken or shrimp. Serve with a fruit ice to cool your mouth between bites.

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