Southwest Red Rice

1 large red bell pepper
1 or 2 red jalapeńo chilies
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
2 tablespoons margarine or butter
1 cup uncooked regular rice
2 cups chicken broth
1/4 teaspoon salt
1/8 teaspoon red pepper sauce


Set oven control to Broil.

Arrange bell pepper and chilies on oven rack with top surfaces about 5
inches from heat. Broil, turning occasionally, until skin is blistered and
evenly browned (not burned). Remove to paper bag; close tightly. Let stand
20 minutes to soften skins. Peel skins and remove seeds.

Place bell pepper and chilies in blender or food processor. Cover and blend
on high speed until smooth.

Cook and stir onion and garlic in margarine in 3-quart saucepan over medium
heat about 3 minutes or until onion is tender.

Stir in remaining ingredients except bell pepper mixture. Heat to boiling,
stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not
lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover
and let steam 10 minutes.

Makes 6 servings, about 1/2 cup each

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from General Mills, Inc.