BRAZILIAN PEPPER-SCENTED RICE
Simple and delicious, this dish makes use of highly aromatic peppers, adding a level of sophistication to even the simplest of meals. When making this dish, use the habañero pepper whole if you want less heat, and dice it if you like more heat. Since habañero peppers are immensely hot, you cook with them to flavor the rice, but most palates are uncomfortable eating these peppers whole. From FoodinBrazil.com
Provided by kitty.rock
Categories Rice
Time 35m
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oil into a large saucepan and heat for a few seconds.
- Add the onion, garlic, and rice.
- Fry gently, stirring for about 4 minutes.
- Add the chili pepper, hot water, and salt. Stir well and bring to a boil.
- Simmer for 15 to 20 minutes, until the rice is soft and the water has been absorbed.
- Remove the chili pepper and serve.
Nutrition Facts : Calories 211.5, Fat 3.8, SaturatedFat 0.5, Sodium 298.4, Carbohydrate 39.9, Fiber 1.1, Sugar 1.4, Protein 3.8
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