Yields: 4 Servings
Ingredients
1 cup Basmati rice
1 tablespoon Light olive oil or vegetable
1 tablespoon Unsalted butter
1/2 Medium-size yellow onion;
1 teaspoon Salt
1 Clove garlic; finely chopped
1/4 cup Dry white wine
1 Medium-size red or yellow
1 -(up to)
2 Jalapeno chilies; seeded and
1 teaspoon Paprika
Cayenne pepper
1/8 teaspoon Black pepper
2 cups Boiling water
2 -(up to)
3 tablespoons Coarsely chopped cilantro
Instructions
For a spicier version, include a diced jalapeno chili or two. Rinse the rice well and set it aside to drain. Heat the oil and butter in a large skillet that has a tight-fitting lid. Add the onion and 1/2 teaspoon salt; saute over medium heat for about 5 minutes, until the onion is soft. Add the garlic and wine and cook for 1 to 2 minutes, until the pan is nearly dry. Follow with the peppers (and the chilies if you are using them), 1/2 teaspoon salt, the paprika, a few pinches of cayenne, and the black pepper. Stir in the drained rice and saute with the onions and peppers until it is heated through, about 3 minutes. Pour the boiling water over, making sure that all the rice is covered. When the water returns to a boil, reduce the heat to low, cover the pan, and cook until the rice is tender, just under 20 minutes. Gently stir in the cilantro and serve.