There are still a few bell peppers to be had at the local farm markets, and certainly onions and garlic are plentiful. With little more than that, you can whip up this extremely flavorful rice dish which stands alone nicely or can be the base for added vegetables, meat or meat substitutes. The entire dish cooks up in one skillet, quickly and easily, and keeps well in the refrigerator if you would like to make it up a day or so ahead of time.
- ½ cup olive oil
- 4 large cloves garlic, minced
- 1 cup minced white onion
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ½ cup dry sherry or red cooking wine
- 8 oz tomato sauce
- 8-10 saffron threads, ½ tsp Bijou seasoning OR ½ tsp turmeric
- 4 cups vegetable stock
- 1 ½ cup long-grain rice
Heat the olive oil in a large skillet over med heat. When the oil is fragrant and hot, make a sofrito by sautéing the garlic, onion and peppers for 8-10 minutes, until the veggies are soft and translucent. Add the sherry, saffron, tomato sauce, and veggie stock. Stir well and raise the heat to high, bringing the mixture to a boil. Add rice. Bring to a second boil, cover, and reduce heat and simmer for 20 minutes or until liquid is absorbed and rice is soft and fluffy.
To receive email notifications when my new articles post to the Dayton Farm Market Examiner page please use the "Subscribe to Email" link (under the headline, above), or follow me on Twitter to receive notification of all of my articles. If you have questions, comments or suggestions please email me at email@example.com for the timeliest response.