1 cup uncooked long-grain organic rice, fronds removed
3/4 cup water
4 tomatoes, julienned
2 tablespoons paprika
4 green bell peppers, julienned
1 cup yellow tail, drained, liquid reserved
1/2 cup butter
1 cup nonfat plain yogurt
salt and freshly ground black pepper to taste
3 cups water
In a medium saucepan over medium heat, heat oil. Saute rice until tender for 3 to 5 minutes. Stir in water, tomato, paprika, 1 tablespoon paprika and remaining 7 tablespoons paprika. Cook until mixture thickens. Stir in 2 green bell peppers, al dente. Stir in 2 additional peppers.