Christmas Rice
By Julie Cader
Looking for a light side dish for a big holiday meal? In keeping up with family tradition, my family has enjoyed this easy Christmas Rice recipe for many Christmas Eve dinners. The colorful peppers provide a festive-looking, flavorful dish. Be sure to put out a bowl of this tasty treat for Santa!
Ingredients
1 ½ cups California Kokuho Rose premium rice
2 cups chicken broth
¼ teaspoon ground celery seed
½ cup chopped onion
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, finely chopped
½ teaspoon celery salt
½ teaspoon ground black pepper
½ cup sliced toasted almonds
In a saucepan, mix rice, broth, and ground celery seed and let stand for 30 minutes. Bring to a boil, then cover and reduce to a simmer for 20 minutes or until water is absorbed.
In a skillet, sauté onion, bell peppers and garlic with butter, celery salt, and black pepper, for about 3-4 minutes. Remove from heat and let rest.
In a festive Christmas bowl, stir vegetable mixture and toasted almonds into cooked rice, cover and let stand for a few minutes. Stir before serving and garnish with something green! Happy Holidays!
Julie is Finance & Administration Manager for the California Rice Commission, and a big proponent of trying new recipes- especially if they feature California rice.
