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Zippy Skillet Rice

By: Dorothy Bateman  
"Tomatoes, pimientos and green pepper add festive color to this zippy rice side dish. It complements just about any meat but is particularly good with chicken. To turn the recipe into a main dish for a light supper, just add 3/4 pound of browned ground beef. -Dorothy Bateman, Carver, Massachusetts"

Rating: This weblink has been rated 1 time with an average star rating of 2.0 Read Reviews (1)

Rate/Review | 99 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 cup uncooked long grain rice
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1/2 cup diced pimientos
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 cup shredded Cheddar cheese

Directions

  1. In a large skillet, saute rice in butter for 5 minutes or until golden brown, stirring constantly. Add green pepper, onion and garlic. Cook and stir for 2-3 minutes or until vegetables are tender. Add tomatoes, pimientos, chili powder, salt, pepper and turmeric; mix well. Cover and simmer for 20-25 minutes or until rice is tender. Sprinkle with cheese. Serve immediately.
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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2008 by Jay 
Just made this recipe for dinner, and to be honest, it wasn't anything special. Flavors were... MORE

 
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