Ingredients
- 1/2 cup vegetable oil
- 3 cups small diced onions
- 2 tablespoons minced shallots
- 1 cups small diced bell peppers
- 2 cups small diced eggplant
- 2 cups small diced yellow squash
- 1 tablespoon minced garlic
- 3 cups chopped tomatoes
- 3 teaspoons salt
- 2 teaspoons cayenne
- 3 bay leaves
- 3 cups long-grain rice
- 6 cups water
- 1 cup chopped green onions
Directions
Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers, eggplant, squash, and garlic and saute until tender about 3-5 minutes. Add the tomatoes. Season with salt and cayenne. Add the bay leaves. Add the rice and stir for 2-3 minutes. Add the water, stir and cover. Cook for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir during this cooking time. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix.
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By dani_12742337
Costa Mesa, 43
on May 12, 2011
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The first time I made this, I found it to be bland as well. Also a huge recipe so I cut it in half. I tried making it again using canned tomatoes with the juice, left out the eggplant since I don't like it and used yellow squash and zucchini instead. I also added some Louisiana sauce and I love this recipe now.
By ljatfsu_12707586
Tallahassee, 48
on March 03, 2010
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This recipe is easy to make but is rather bland. I added some tofu sausage to mine, and it still needed more seasoning to be tasty.
By A cook from Detroit
Detroit, MI
on September 21, 2009
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Maybe a little lighter on the eggplant. Does come out a tad mushy. Might want to cut back on the water.
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