PEPPERS AND RICE PILAF
4-1/2 tsp chicken base or 4-1/2 chicken bouillon (mix with 4-1/2 cups warm water)
2 tbsp olive oil
1/2 tsp kosher flake salt or to taste
1/2 tsp freshly ground pepper
1/2 tsp ginger
1/4 tsp ground cardamom
1/2 tsp turmeric
1 medium onion (chopped)
2 cloves garlic (minced)
1 red bell pepper (finely chopped)
1 mild chili pepper (finely chopped)
1 carrot (finely chopped)
2 cups LONG GRAIN BROWN RICE
1/4 cup fresh cilantro (chopped)
4-6 large, square-ish, red, yellow, orange, or green bell peppers (topped, cleaned, and parboiled)
To make rice pilaf: In a saucepan, heat the stock almost to boiling. Keep hot over low heat while vegetables and rice are cooking.
Meanwhile, in a very large skillet, heat the butter and oil over medium-high heat. Add seasonings, onions, garlic, chopped peppers, and carrots. Cook, stirring often, until onions are softened, about 3 to 5 minutes. Stir in the rice and cook until it begins to color, about 8 minutes, stirring often.
Stir in the cilantro, and cinnamon stick. Pour in the hot stock and stir only once. Taste and add more salt if needed. Cover with a tight-fitting lid, reduce the heat to low and simmer undisturbed for about 25 minutes or until liquid is absorbed and the rice is tender.
Remove from heat and let cool for a few minutes. parboiled peppers should be recently out of pot, slightly cooled, and semi-tender. Stuff rice until slightly mounded, and bake at 375 degrees for 10-15 minutes.