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Rice with Peppers and Cheese




Source of Recipe


"The Microwave Library: Cooking with Vegetables"


List of Ingredients




1 1/2 cups rice
1/4 pint boiling water
1 beef bouillon cube
1 small red pepper, seeded and chopped
1 small yellow pepper, seeded and chopped
1 small green pepper, seeded and chopped
1 cup Edam cheese, grated
Salt and freshly ground black pepper
1 bunch parsley, chopped

Recipe



Put the rice in a deep microwave-safe bowl. Pour boiling water over the rice. Crumble in the bouillon cube. Cover with microwave safe lid or with plastic wrap with slits cut in to to vent, and microwave for 8 minutes.

Stir in the peppers. Cover as above and microwave for 4 minutes.

Stir in the cheese. Check the seasoning and add salt and pepper if necessary (depending on the saltiness of the bouillon cube). Cover as above and let stand for 5 minutes.

If the cheese has not melted thoroughly after 5 minutes, microwave again for 2 minutes.

Stir in the parsley and serve.

Serves 4.