Rice Cooker Bell Pepper Jasmine Rice
Ingredients
1 tablespoon butter
1⁄2 onion, diced
1 large red, yellow, or orange bell pepper, diced
2-3 cloves garlic, minced
Zest and juice of 1 lemon
2 cups water, plus more if necessary
2 cups jasmine rice, rinsed well
Salt and freshly ground black pepper, to taste
Instructions
1. Melt butter in medium skillet over medium heat. Add onion and bell pepper and cook, stirring, until softened. Add garlic and cook until fragrant, about 30 to 60 seconds.
2. Transfer cooked vegetables to rice cooker pot. Add lemon zest. Pour lemon juice into 4-cup liquid measuring cup and add water to equal 2 1⁄4 cups liquid total. Add liquid and rice to rice cooker. Season with salt and pepper. Close the cover, set for regular cycle, and start.
3. When machine finishes, fluff rice with wooden spoon or rice paddle and serve.
Comments
I had planned on having delicious fresh corn to go along with grilled squash and steak but, alas, the corn was not fit for human consumption. I did have much to work with in the fridge so I decided to make a quick lemon garlic rice dish. Once I realized I had some onion and bell peppers, this was created. The dish would be easy enough to make in a pot instead of a rice cooker, just add the liquid, cover the pot, and cook 15-25 minutes or until the rice is tender. Other types of rice could also be used, just make sure to use the correct ratio of water to rice for the rice in question.
Shown here with grilled rib eye steak and grilled pattypan squash. Aside from the rice, butter, and lemon, everything in this meal was local!
Person - Gwen