Arroz Cartagena

• 1/4 cup unsalted butter
• 1/2 white onion, finely chopped
• 1/2 red bell pepper, cut into 1/4 inch dice
• 2 teaspoons ground cumin
• 1/2 small Savoy cabbage, core removed, thinly sliced
• 4 ripe plum tomatoes, peeled, seeded, and coarsely chopped
• 4 cups water
• 1 pound long-grain white rice
• 3/4 teaspoon salt
• 4 green onions, light and dark green parts only, finely sliced

1. Wash rice and drain.
2. In a large heavy saucepan heat the butter over medium heat.
3. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften.
4. Add rice, red pepper and the cumin and stir together for 2 minutes.
5. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened.
6. Add the water and salt, increase the heat to mediumhigh and bring the mixture to a boil.
7. Reduce the heat a little so that the liquid is simmering actively.
8. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion.
9. Cover tightly, reduce the heat to low, and cook for 5 minutes more.

unsalted butter, white onion, red bell pepper, ground cumin, savoy cabbage, tomatoes, water, longgrain white rice, salt, green onions

Taken from www.foodnetwork.com/recipes/arroz-cartagena-recipe.html (may not work)