Arroz Cartagena

Recipe Ingredients

1 lb	454g / 16oz	Long-grain white rice
1/4 cup	49g / 1.7oz	Unsalted butter
1/2		White onion - finely chopped
1/2		Red bell pepper - cut 1/4" dice
2 teaspoons	10ml	Ground cumin
1/2 teaspoon	2.5ml	Savoy cabbage - core removed, (small) and thinly sliced
4		Ripe plum tomatoes - peeled, seeded, and coarsely chopped
4 cups	948ml	Water
3/4 teaspoon	3.8ml	Salt
4		Green onions, light, dark green parts only - finely sliced

Recipe Instructions

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.

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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6196 broadcast 03-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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