3/4 cup chopped cooked shelled chestnuts (about 1 pound in shells)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
How to Make It
Heat the olive oil in a nonstick skillet over medium heat. Add chopped shallots and crushed garlic, and sauté 2 minutes. Add Brussels sprouts and diced bell pepper, and sauté 3 minutes. Stir in wine and water, and bring mixture to a boil. Cover, reduce heat, and simmer 12 minutes or until half of liquid is absorbed, stirring occasionally. Stir in the rice and remaining ingredients, and cook 2 minutes or until thoroughly heated.