Cumin Scented Himalayan Red Rice with Roasted Peppers
While looking through my freezer at all my stash of summer produce I noticed I had lots of roasted peppers; Anaheim, Poblano, jalapeño and others. I forgot I had roasted that many. I just love the depth of flavor a roasted pepper adds to your recipe. I created this rice dish using cumin seed, ground cumin, cilantro and a variety of roasted peppers. I used half Himalayan Red Rice and the other half wild rice, it was delicious and has many levels of flavors. I also tried it using all Himalayan Red rice and it was just as good. Try your favorite mix of rice whether it’s brown, red, wild or any of the other varieties. Just follow the cooking instructions for liquid amount and time.
Cumin Scented Himalayan Red Rice with Roasted Peppers
1 tablespoon extra virgin olive oil
½ cup chopped sweet onion
1 large garlic clove, minced (2 teaspoons)
1 teaspoon cumin seed
1 teaspoon ground cumin
1 green onion, chopped using green and white
1 cup Himalayan Red Rice
3 cups reduced sodium chicken broth
¾ cup coarse chopped roasted peppers*
½ cup chopped cilantro
Salt to taste
Heat a large saucepan over medium-high heat until hot, add oil; swirl to coat bottom. Add onion and sauté 2-3 minutes or until it begins to soften. Add garlic, cumin seed and ground cumin; cook until fragrant about 1 minute. Add green onion, rice, broth and peppers; bring to a boil, turn heat down and simmer until tender 30-40 minutes. Add cilantro, stir and taste; adding salt if needed.
*in this recipe I used 1 roasted jalapeño and the remaining Anaheim. The jalapeño gave it just the right amount of heat.
