Photo: Min Lee (Flickr)
Are your peppers a little rough around the edges? No worries, they'll still taste good.
It is so nice to be home and in my own kitchen again!
Since I’ve been back from Taiwan, I’ve been hitting up the farmers market like a mad women to find raw veggies for stir-frys. One of my favorite vendors has huge tubs of super-cheap ‘second peppers’ (peppers that are in kind of rough shape but are still tasty), which I buy and put in everything.
One of our weekly favorites turns leftover rice and those less-than-perfect peppers into a tasty, cheap and filling main dish. Serve with vegan sour cream and cheese to make it extra special!
'Second Pepper' Spiced Rice
Ingredients
- 1 1/2 cups cooked rice
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 - 4 peppers, chopped
- 1 - 2 tomatoes, chopped
- 1 1/2 tablespoons cumin
- 1 tablespoon curry powder
- 1/2 tablespoon chili powder
- 1 handful fresh cilantro, chopped
Cooking Directions
- Heat oil on medium to medium-high heat. Add onions and cook for a minute.
- Add peppers and cook until desired tenderness. (I like my peppers to be a little crunchy, so only about 4 minutes for me.)
- Add remaining ingredients except cilantro and warm through.
- Once everything's hot, turn off the heat and add fresh cilantro.
