- 3/4 cup uncooked long-grain rice
- 2 tablespoons butter
- 1 cup sliced green onions
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1 medium red pepper seeded, diced
- 1/4 cup water
- 11 ounces chicken stock
Heat skillet over high heat, add rice and cook 3 to 4 minutes until browned. Remove rice from skillet and set aside.
Melt butter in skillet over medium-high heat. Add onions and next 5 ingredients and sauté for three minutes. Add water, stock, and rice. Bring to a boil. Cover and reduce heat. Simmer until rice is tender and liquid is absorbed.
This recipe yields 2 servings.