Ingredients
Method
- Cook the rice in salted water according to your usual method until fully cooked. Drain if needed and set aside.
- Melt 2 tablespoons of the butter in a large pan over medium heat.
- Add the onion, garlic, scallion, thyme, and pimento peppers, if using. Sauté until the onion begins to soften.
- Add the carrots and red and green bell peppers. Sauté for about 5 minutes, until the vegetables are softened but still have a little bite.
- Add half of the cooked rice and mix with the vegetables. Add the remaining rice and mix until the vegetables are evenly distributed throughout.
- Add the remaining 1 tablespoon butter and black pepper. Taste and add salt if needed.
- If the rice seems dry, add a little more butter or coconut oil and mix well.
- Stir in the chopped cilantro and serve.
Nutrition
Notes
- Parboiled rice is my preferred rice for this recipe. I usually use Ben's Original because it is the rice I grew up using. Jasmine rice also works well.
- Green peas or corn can be added for extra color and texture.
- Fresh garlic, onion, and thyme are preferred, but garlic powder, onion powder, or dried thyme can be used in a pinch. Add a little at a time and adjust to taste.
- Cook the rice fully before adding it to the vegetables. It only cooks briefly in the pan once everything is combined. For the best texture, sauté the carrots and bell peppers until softened but still slightly crisp.
Recipe Printed From ThisBagoGirl.com
