January is an odd month, it seems both like the longest month, and the one that goes by very quickly. I for one am very glad it’s over; it’s been fun, crazy, exhilarating and filled with highs and lows (mostly highs!), but I’m more than ready for February, which will hopefully be filled with relaxation, and less stress (hello finished college apps and portfolios!)
A nice way to end off the first month of 2011 is with this rice dish – it’s packed with vegetables and delicious flavor. Who would think rice could be a meal in itself? Don’t let the long list of ingredients scare you, this is not a difficult dish!
Rice and Vegetables
2 tsp granulated garlic
1 tsp ground cumin
2 tsp granulated onion
1 tsp sweet paprika
2 tsp black pepper
2 tsp ground turmeric
1 tsp dried oregano
1/2 tsp salt
2 tbsp olive oil
1/2 small white onion, chopped
1/2 medium green bell pepper, finely diced
1/2 medium red bell pepper, finely diced
1 tsp tomato paste
4 cloves garlic, chopped
3 cups long grain rice
3 3/4 cups vegetable stock
1 cup water
1 bay leaf
1 cup frozen peas (not thawed)
Mix together the spices, salt and oregano in a small bowl, and set aside.
Next, in a pan, heat oil over medium heat. Add onion, green bell pepper and red bell pepper to the pan. Cook until softened, about 7 minutes. Add the spice mixture you prepared before and cook for another minute. Stir in the tomato paste and garlic.
Add the rice to the pan, stirring to coat and cook for 1 minute. Add in the vegetable stock, water, and bay leaf, bring to a boil. Stir and cover, reducing the heat to a simmer and cook for another 10 minutes.
After the 10 minutes, add the frozen peas and cover and continue cooking for another 8 minutes or until the rice is tender.
Remove the pot from the heat and let it sit for about 5 minutes, stir and serve!
Yum, this freezes well too… I have some in the freezer right now!