Introduced by the Spanish, rice is a common starch in South America and the Caribbean. The sautéed aromatics make this a natural partner with earthy Simple Black Beans, but it is an appropriate side at any Venezuelan meal.
Cooking Light JUNE 2008
1. Heat oil in a large saucepan over medium heat. Add onion and pepper to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add 4 cups water and salt; bring to a boil. Stir in rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes before serving.
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