Things You'll Need:
- 1/4 c. olive oil
- 2 garlic cloves
- 1 medium onion
- 2 small tomatoes
- 1/3 tsp. turmeric
- 1/2 tsp. garlic powder
- 4 red or green bell peppers
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 3 c. chicken stock
- 1 ear fresh or frozen corn
- 1/2 tsp. dried marjoram
- 1 c. long-grain rice
- 1/2 tsp. black pepper
- Groceries
- Chef's Knives
- Baking Dishes
- Chef's Knives
- Mixing Bowls
- Wooden Spoons
- Mixing bowls
- sauté pans
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Step 1
Heat the olive oil in a saucepan or sauté pan over medium heat.
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Step 2
Add the onion and cook for about 2 minutes, stirring occasionally.
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Step 3
Add the garlic and stir it in well.
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Step 4
Add all the dry spices and continue cooking until the onion is soft - another minute or so.
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Step 5
Add the tomato, cook another minute, then add the rice and stir everything together.
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Step 6
Add the stock and bring to a boil, lower to a simmer, then cook, uncovered, for 10 minutes.
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Step 7
Taste the cooking liquid and add a minimum of salt, if necessary. If you're using canned chicken broth, you won't need to add any salt.
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Step 8
Add the corn and cook, covered, for 10 to 15 minutes more or until the rice is just becoming tender. Some liquid should still be in the pan.
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Step 9
While the rice cooks, heat the oven to 350 degrees F.
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Step 10
Cut the tops off the bell peppers, scoop out the seed pods, and reserve.
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Step 11
Lightly grease a baking dish and prepare an aluminum foil cover.
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Step 12
When the rice is almost fully cooked, scoop the mixture into each bell pepper.
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Step 13
Place the peppers in the baking dish, cover, and bake at 350 degrees F for 30 to 40 minutes.
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Step 14
Test for doneness by poking the peppers with a thin knife; they should be completely tender. Taste some rice, too. The rice will absorb moisture as it bakes inside the pepper and will become very tender.
