Recipe - Arroz Cartagena

One fourth cup Unsalted butter
One half White onion; finely chopped
One half Red bell pepper; cut into
One fourth inch dice
2 teaspoon Ground cumin
One half small Savoy cabbage; core removed,
thinly cut or sliced up
4 Ripe plum tomatoes; peeled,
seeded, and coarsely
chopped
4 cup Water
1 pound Longgrain white rice
Three fourths teaspoon Salt
4 Green onions; light and dark
green parts only, finely
cut or sliced up

TOO HOT TAMALES SHOW #TH6196

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 mediumhigh 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.

Yield: 6 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998