Rice recipe No.1
Arroz sabroso
Tasty savoury rice

Here's a tasty and colourful rice recipe that makes a change from simple white rice and adds a savoury spin to a favorite staple:

NOTE:
Quantities in ths rice recipe assume your measure might be a cup...if you keep the ‘proportions’ the same you could use other measures but note that the butter, carrot and oil all assume a cup is used, so remember to increase these appropriately if you use a larger measure...BUT always try a little less when adding oil and check taste and consistency...naturally less oil and butter means the dish will have less ‘calories’!!.

Add oil, salt, grated carrots and onion to a saucepan. Sauté gently for a few minutes, until the onion is glassy - but don't brown the ingredients.

Next add the chicken stock and water. Bring to a boil.

Add the well washed rice, and stir to ensure rice is not ‘clotted’ together.

Return to boil. Cover the saucepan. Reduce the flame. Simmer for about 10 minutes.

Lift the lid, tip the pepper onto the top of the rice and replace the lid. Don’t stir it at this time the pepper will cook through and the rice will not get mushy if you leave this to cook without stirring until the end of the cooking time.

Check the cooking after another 5 – 8 minutes and if the rice is not perfectly tender then simmer for a few more minutes.

When cooked, fork the rice through to 'fluff it up' and ensure the pepper is distributed evenly.

Pile the mix into a warmed bowl, and break the knob of butter up and place in pieces on the top of the rice as you take it to serve, so that it is lusciously melting into the rice as it is served.

If desired, sprinkle liberally with freshly chopped cilantro(US) / coriander leaf(UK) / recao(DR)