Recipe courtesy of Mary Sue Milliken and Susan Feniger

Arroz Cartagena

  • Level: Easy
  • Yield: 6 servings
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1/4 cup unsalted butter

1/2 white onion, finely chopped

1/2 red bell pepper, cut into 1/4 inch dice

2 teaspoons ground cumin

1/2 small Savoy cabbage, core removed, thinly sliced

4 ripe plum tomatoes, peeled, seeded, and coarsely chopped

4 cups water

1 pound long-grain white rice

3/4 teaspoon salt

4 green onions, light and dark green parts only, finely sliced


  1. Wash rice and drain. 
  2. 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.
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