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Rice With Peppers And Cheese

Microwaverina's picture
  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)
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Cheese

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