4 tablespoons) butter
1 large red onion, chopped
1 large red bell pepper, seeded, chopped
1 large yellow bell pepper, seeded, chopped
2 cups long-grain white rice
4 cups canned low-salt chicken broth
1/2 cup chopped fresh cilantro
1 cup toasted pecans.

Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and pecans serve.

Serves 8 to 10

Category: Side Dishes
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2 Responses
  1. Linda says:

    I made this for supper with Greek garlic chicken. The recipee was delicious and came out perfect. Instead of butter I used 1tsp of olive oil and water. I finished cooking the rice in the same pan but put it in the oven. came out perfect.

    Thanks. Blima

  2. blima says:

    I forgot about this recipe, thanks Linda.

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