Charlene's Recipe

Yellow rice with peppers and cilantro

Category: for the heart

Serves 4

1/2 cup water
1/2 cup uncooked quick cooking brown rice
1/2 cup finely chopped onion
1/2 medium green bell pepper, finely chopped
1/4 tsp ground turmeric
1 medium tomato
1 medium fresh jalapeno or 1/8 tsp crushed red pepper flakes
2 Tbsp snipped fresh cilantro
2 1/2 tsp fresh lime juice
1 Tbsp olive oil (extra virgin preferred)
1/2 tsp salt

In a medium saucepan, bring water to a boil over high heat. Stir in rice, onion, bell pepper, and turmeric. Reduce heat and simmer, covered, for 10 minutes or until water is absorbed. Remove from heat.
Meanwhile, chop tomato. Wearing plastic gloves, cut jalapeno in half lengthwise. Discard seeds and ribs. Finely chop jalapeno.
Stir remaining ingredients, including tomato and jalapeno, into cooked rice mixture.