Categories: Dinner
Ingredients
- 2 cups vegetable broth
- 1 tablespoon butter
- 1 cup white rice
- 2 long mild red OR green chile peppers (cubanelle Italian peppers may be substituted)
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 1 cup frozen peas
- 1 cup mild OR medium prepared taco sauce
- Salt and freshly ground black pepper
- 2 scallions, thinly sliced, for garnish
- 2 tablespoons chopped cilantro leaves OR flat leaf parsley, for garnish
Directions
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Preheat a grill pan over high heat.
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Bring 2 cups vegetable broth and butter to a boil in a small, covered pot. Add rice, reduce heat to low and cook for 18-20 minutes, or until rice is tender and liquid is absorbed.
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Split peppers lengthwise and remove seeds, leaving stems intact. Grill peppers on hot grill pan for 3-5 minutes on each side. Remove from grill and let cool enough to handle.
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To a medium skillet over moderate heat, add one turn of the pan of evoo, about 1 tablespoon, and onion. Saute the onion for 2-3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.
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Load up pepper halves with seasoned rice. Top rice-filled peppers with scallions and chopped cilantro or parsley.