Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Wash rice and drain. 

In a large heavy saucepan heat the butter over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften. Add rice, red pepper and the cumin and stir together for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened. Add the water and salt, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat a little so that the liquid is simmering actively. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Arroz Amarillo

Recipe courtesy of Maria Lopez

Arroz Rojo

Recipe courtesy of Marcela Valladolid

Arroz Graneado

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Arroz Caldo

Recipe courtesy of Food Network Kitchen

Arroz con Pollo

Recipe courtesy of Ingrid Hoffmann

Arroz a Banda

Recipe courtesy of Martha Rose Schulman

Arroz Amarillo with Peas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.