This pilaf features ethnic touches such as red, yellow and green peppers, onions, black beans and corn.
1⁄4 cup red peppers, diced
1⁄4 cup yellow peppers, diced
1⁄4 cup green peppers, diced
1⁄2 cup onions, diced
2 cloves garlic, finely chopped
1 tbsp. canola oil
3 cups chicken or vegetable broth, boiling
11⁄2 cups long-grain rice, uncooked
3⁄4 cup black beans, rinsed
3⁄4 cup frozen corn kernels, thawed
Salt, black pepper and cumin to taste
1 green scallion, finely chopped
1. Preheat oven to 350°F.
2. Sauté peppers, onion and garlic in oil until they have released some of their liquid and are lightly browned. Combine boiling broth, uncooked rice and sautéed vegetables in ungreased 2½-qt. casserole or baking dish. Cover tightly with foil or lid and bake at 350°F for approximately 25 to 30 minutes.
3. Uncover carefully to avoid escaping steam. Stir in black beans and corn and return to oven, with cover on, for another 10 minutes, or until liquid is absorbed and rice is tender. Remove from oven, season to taste with salt, pepper and cumin, and garnish with finely chopped scallion.
Recipe by Notre Dame High School, Lawrenceville, N.J. (Flik Independent Schools)