John Myers
Ingredients for 2 servings:
- 200 g rice, parboiled, uncooked
- salt water
- 6 tomatoes or about twice the amount of cherry tomatoes
- 1 onion(s)
- 200 g grated cheese, e.g. Gouda or 1 ball of mozzarella
- 2 tbsp olive oil
- 3 tsp curry
- 1 tsp sweet paprika powder
- salt and pepper
- Parsley, chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
easy, quick and delicious
Cook the rice in salted water according to the package instructions. It shouldn’t be too soft. Meanwhile, peel and dice the onion and fry it in a pan with olive oil. Add plenty of curry powder and sauté briefly. Reduce the heat. Add the cooked rice to the pan and mix well with the curry and onion mixture. Season generously with salt, pepper, and paprika. Be careful that the rice doesn’t stick to the bottom of the pan; add more olive oil or water if necessary. Slice the tomatoes and wedge the cherry tomatoes, and arrange them in a circle over the rice. Season the tomatoes with salt and pepper if desired. Sprinkle the grated cheese or sliced mozzarella over the tomatoes. Place the lid on the pan so the cheese can melt. Finally, sprinkle with parsley for a pop of color. In my photo, I used basil, but that works too.
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