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Red-Hot Rice

Categories: Low-calorie, Low-fat, Quick to fix, Spicy
Type: Side Dishes

For the spice lover in your family, try this quick, jazzed-up rice dish.

Serves: serves 4


  • 4 oz (125 g) boil-in-the-bag brown rice
  • 1 small red pepper
  • 1 small, fresh red chili pepper
  • 3 tbsp vegetable oil
  • 1 medium-sized onion, thinly sliced
  • 2 cloves garlic, thinly sliced

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  1. Boil a pan of water, and cook the rice-it will take 20-25 minutes.
  2. Meanwhile, wash the pepper, remove the ribs and seeds, and slice it into strips. Wash, slit open, and deseed the chili pepper-rinse your hands carefully afterward.
  3. Heat the oil in a skillet over medium heat, and gently sauté the chili in it for 5 minutes, then fish it out with a fork and discard it.
  4. Add the onion, garlic, and red pepper, and sauté them over low heat until they are soft.
  5. When the rice is cooked, put it in a salad bowl, pour in the contents of the frying pan, and stir through.

Excerpted from SuperFoods, SuperFast.
Copyright © 2006 Dorling Kindersley Limited.
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