15 ml butter 1 tbsp
1 medium onion, chopped
2 garlic cloves, minced
250 ml long grain white rice, uncooked 1 cup
1 ml ground cumin 1/4 tsp
1 ml chili powder 1/4 tsp
1 ml salt 1/4 tsp
15 ml vegetable bouillon powder 1 tbsp
500 ml water 2 cup
50 ml red pepper, finely chopped 1/4 cup
50 ml yellow pepper, finely chopped 1/4 cup
50 ml green onion, finely chopped 1/4 cup
In a large saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for about 3 minutes, stirring often, until onion is soft.
Add rice, cumin, chili powder and salt. Heat and stir for about 1 minute until rice is coated.
Add bouillon powder and water. Stir. Bring to boil. Reduce heat to medium-low. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
Add red pepper, yellow pepper and onion. Stir until just combined. Cover. Let stand for 5 minutes.
Serves 6