East Indian Vegetable Casserole

• 1 medium green pepper, chopped
• 3/4 cup chopped onion
• 2 tablespoons butter
• 1 cup uncooked long grain rice
• 3/4 cup thinly sliced carrots
• 3/4 cup thinly sliced celery
• 1/2 to 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 2 cups beef broth or vegetable broth
• 3/4 cup raisins
• 1/2 cup chopped dry roasted peanuts

1. Place the green pepper, onion and butter in a 2-qt. microwave-safe bowl. Cover and microwave on high for 3 minutes, stirring once. Stir in the rice, carrots, celery, pepper sauce, cardamom and nutmeg; set aside.
2. Place broth in a 2-qt. microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until boiling. Add raisins; let stand for 1 minute. Stir into rice mixture.
3. Cover and microwave on high for 11-14 minutes or until rice is tender, stirring twice. Sprinkle with peanuts. Let stand for 3 minutes before serving.

green pepper, onion, butter, long grain rice, carrots, celery, hot pepper, ground cardamom, ground nutmeg, beef broth, raisins, peanuts

Taken from www.tasteofhome.com/recipes/east-indian-vegetable-casserole/ (may not work)