1 cup long-grain rice
1 cup heavy whipping cream
1 cup water
2 green bell peppers
1 bullion cube, crumbled (I use chicken, but beef or veggie will also work)
1 tablespoon oil
1 medium onion, chopped small
In a blender combine the cream, water and the peppers (seeds and stem removed) and blend until the pepper is pureed.
In a 2-quart sauce pan place the onion with the oil. Add the rice and sauté over low to medium heat until the onion is translucent, about 5 min. Then add the bullion cube and the cream+pepper+water mix. Stir as little as possible* and cook over low fire, approx. 20 min. (Check the level of the liquid and once it is below the level of the rice, monitor it by gently “digging” the rice with a spoon from the sides of the pan and placing it in a heap in the center. This allows the rice to continue steaming.) When all the liquid has evaporated, taste the rice to be sure it is tender. If it is not, you can add 1/4 cup of water and continue cooking it until it is soft. (If you cooked it slow enough, this should not be necessary.)
Once the liquid is all gone, cover the pan (with a lid or a folded dishcloth) and allow to sit for an additional 15 min. Serve hot.
*After this initial stirring, do not stir again until you serve the rice.