Recipe: Pimento Rice


1 red pepper
1/2 yellow onion
1 Tbsp. balsamic vinegar
1 Tbsp. butter
1 cup short grain brown rice
2-1/4 cups vegetable stock


Slice peppers and onions thinly. Cook in non-stick skillet, stirring frequently, until limp. Increase heat to high and stir in vinegar. Cook until vinegar has evaporated and vegetables are glazed. Transfer vegetables to rice pot. In same skillet, melt butter. Add rice and cook gently, stirring, 2 minutes. Transfer to rice pot. Add stock and bring to a boil. Reduce heat to very low, cover, and cook until liquid is absorbed and rice is tender, about 45 minutes.