Makes:
8 servings, approximately 1⁄2 cup (160 g) each
Utensil:
5 Qt./4.7 L Multi-Purpose Oil Core
small mixing bowl
Ingredients
Recipe Description:
There will be a race to the dinner table when your family gets a whiff of the enticing aroma served up by this delicious dish - and the taste lives up to the tantalizing fragrance.
3⁄4
cup
bell pepper, chopped
(112
g)
1⁄4
cup
red onion, sliced, use Cone #4
2
cloves
garlic, minced
1⁄2
teaspoon
basil
(2.5
mL)
10
ounces
green chile enchilada sauce
(284
g)
4.5
ounces
green chiles, diced
(128
g)
1 1⁄2
cups
chicken or vegetable broth
(360
mL)
1⁄2
cup
water
(120
mL)
1
teaspoon
green pepper sauce (optional)
(5
mL)
1⁄8
teaspoon
black pepper
(5
mL)
1
cup
brown rice, long grain
(185
g)
1
tomato, diced
Directions:
- Preheat electric roaster to 250°F/121°C.
- Add bell pepper and onion and sauté 3 minutes. Add garlic and basil and sauté for 3 more minutes. Remove vegetables to small bowl.
- In the MP5 combine enchilada saucé, chiles, broth, water, green pepper sauce and pepper. Stir in rice and cover. Turn off MP5 and reset to RIC2 setting.
- When cooking cycle is complete, turn off electric roaster and reset to RIC1 setting (brown rice requires a longer cooking time). At the end of this cooking cycle let the rice rest 5-10 minutes before fluffing.
- Stir in cooked vegetables and diced tomato. Serve hot.
Tips:
- Mix in cooked chicken, fish or tofu to create a tasty main dish.
- Blend with extra broth to make a savory soup.
Directions
Tips
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