Eddie Welker.com

Managed to concoct a recipe that I ended up quite liking today.  Documented since I am unlikely to randomly repeat it.  Makes 3-ish decently sized portions.

Start cooking 3/4 of a cup of rice.

Brown an onion in a tablespoon of olive oil, adding some salt (I used a medium amount [about 1/3 of a teaspoon] of coarse sea salt), and a decent amount of black pepper.  Cook until moderately browned.  (I added a teaspoon of A-1 sauce for a vinegar taste, and 1/4 of a tablespoon of hot thai seasoning [extremely spicy with a hint of lemon], but these are probably optional.)

Add 2 (or more… as much as you like) tablespoons of sliced garlic (not too thin), and 1 red pepper, cut into aprox. 1cm by 1cm cubes (you want a little flavor in each bite), and another tablespoon of olive oil.  Cook until the peppers look good (the garlic will follow).

Add about 4-5 sprigs of fresh dill, ripping it into small pieces, and then the rice, and stir (feel free to add a tbsp or so of water if it’s sticking).  Cook for another 3-5 minutes, until the liquid is drained.

I served it with two tiny-tiny steaks cooked in the same large-sized pan, seasoned with salt and pepper, though the rice would have been enough split between two people.