Rice With Peppers And Cheese
|Rice||12 Ounce (2 Cups, 350 Gram)|
|Boiling water||1 1⁄4 Pint (3 Cups, 700 Milliliter)|
|Beef stock cube||1 (Beef Bouillon Cube)|
|Red pepper||1 Small, seeded and chopped|
|Yellow pepper||1 Small, seeded and chopped|
|Green pepper||1 Small, seeded and chopped|
|Edam cheese||4 Ounce, grated (1 Cup, 100 Gram)|
|Freshly ground black pepper||To Taste|
|Parsley||1 Bunch (100 gm), chopped|
Put the rice in a deep pot, pour over the boiling water and crumble on the stock, (bouillon) cube. Cover and cook for 8 minutes.
Stir in the green, yellow and red peppers. Cover and cook for 4 minutes.
Stir in the cheese. Check the seasoning and add salt and pepper if necessary (depending on the saltiness of the stock (bouillon) cube). Cover and leave to stand for 5 minutes.
If the cheese has not melted heat through again for 2 minutes.