Servings = 4 | Serving size =3/4 cup rice
This recipe can be multiplied by 2,3,4.
The cooked rice doesn't keep well.
- 1/4 tsp salt
- 1/2 cup uncooked brown rice
- 2 tsp olive oil
- 1 large shallot (minced)
- 0 N/A green onions (to taste)(sliced crosswise into white and green parts)
- 1/4 large green bell pepper (seeded and diced)
- 1/4 large red bell pepper (seeded and diced)
- 1/4 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 0 N/A cayenne (to taste)
Cooking time 45mins
In a medium-size saucepan, heat 2 1/2 cups water and the salt. When the liquid comes to a boil, stir in the brown rice.
Lower the heat to medium-low and simmer, covered, for 30 to 35 minutes. Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains (about 1 tablespoon), remove the pan from the burner and let it stand, covered, for 3 minutes.
While the rice is cooking, heat the oil in a medium-size skillet over medium heat. Add the shallots and cook, stirring occasionally. Add the white part of the green onions and cook for about 1 minute. Add the peppers.
Cook for about 5 minutes, stirring frequently. Add the cumin, chili powder, oregano, and cayenne to taste. Cook for about 1 minute, stirring until the spices are well blended.
When cooked, set aside until the rice is done. Add the spiced veggies to the rice with the green onion tops, and stir well. Serve.