42 • NuWave PIC Complete Cookbook
Spanish Rice
Serves: 6-8
¾ cup long-grain rice, uncooked
1 tablespoon olive oil
½ cup onion, nely chopped
½ cup green pepper, chopped
1 clove garlic, minced
1 teaspoon chili powder
1 (28-ounce) can diced tomatoes,
un-drained
1 (4 ounce) can diced green chili
peppers, drained
1 cup water
¼ teaspoon salt
1/8 teaspoon black pepper
1 tablespoon bottled hot pepper sauce
(optional)
½ cup shredded cheddar cheese
(optional)
Directions:
1. In large skillet with lid, heat oil on
Medium-High (375°F).
2. Sauté onion, green pepper and garlic
for 2-3 minutes.
3. Add chili powder and cook for 1
minute.
4. Stir in tomatoes, rice, chili peppers,
water, salt, black pepper and hot
sauce.
5. Bring to boil.
6. Reduce heat to Medium-Low (175°F)
and let simmer, covered, for 20
minutes or until the rice is tender and
most liquid has been absorbed.
Popcorn Rice with Pecans
Serves: 6
1 tablespoon unsalted butter
1 teaspoon garlic, minced
1 cup popcorn rice
2½ cups water
½ teaspoon salt
1 cup pecans, chopped
Directions:
1. In medium saucepan, melt butter on
Medium-Low (175°F).
2. Add garlic and cook for 1 minute,
stirring occasionally.
3. Add rice and cook for 1 minute,
stirring constantly.
4. Add water and salt; bring to boil on
High (425°F).
5. Reduce heat to Medium-Low (175°F)
and cook, covered, for 18 minutes
until tender.
6. Let stand for 5 minutes and stir in
pecans.
Tip: You can buy popcorn rice at
specialty stores. If you can’t nd
popcorn rice, you can use basmati
as a substitute.
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