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Red Rice
Ingredients
| 160 g | rice |
| 3 tbsp | vegetable oil |
| 1 medium | onion, finely chopped |
| 1 clove(s) | garlic, minced |
| 500 ml | hot water |
| 230 g | tomatoes, pureed |
| olive oil | |
| 1/2 tsp | cumin |
| 1 pinch(es) | oregano |
| 1 cube(s) | vegetable stock |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Pour rice into hot water and let it stand for about 15 minutes. Drain the rice and rinse it well in cold water.
Cook tomatoes in a bit of olive oil. When soft, puree in blender and set aside.
In a heavy skillet, brown rice in vegetable oil over low heat. Add onion, garlic, purred tomatoes, cumin, oregano and stock.
Reduce heat, cover tightly and simmer for 20 to 25 minutes.
Cook tomatoes in a bit of olive oil. When soft, puree in blender and set aside.
In a heavy skillet, brown rice in vegetable oil over low heat. Add onion, garlic, purred tomatoes, cumin, oregano and stock.
Reduce heat, cover tightly and simmer for 20 to 25 minutes.
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