Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Long-grain white rice

  2. 1/4 cup 49g / 1.7oz Unsalted butter

  3. 1/2 White onion - finely chopped

  4. 1/2 Red bell pepper - cut 1/4" dice

  5. 2 teaspoons 10ml Ground cumin

  6. 1/2 teaspoon 2 1/2ml Savoy cabbage - core removed, (small) and thinly sliced

  7. 4 Ripe plum tomatoes - peeled, seeded, and coarsely chopped

  8. 4 cups 948ml Water

  9. 3/4 teaspoon 3.8ml Salt

  10. 4 Green onions, light, dark green parts only - finely sliced

Instructions Jump to Ingredients ↑

  1. Wash rice and drain. In a large heavy saucepan heat the butter over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften. Add rice, red pepper and the cumin and stir together for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened.

  2. Add the water and salt, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat a little so that the liquid is simmering actively. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more.


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