in Recipes

Andi's tomato rice

updated

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Ingredients for 4 servings:

  • 250 g rice
  • 1 small can of peas
  • 1 small can of tomatoes
  • 1 m.-sized onion(s)
  • 100 ml cream
  • some Fondor for the broth
  • 500 ml vegetable stock, with a little Fondor added
  • salt and pepper
  • chili powder
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Supplement

Dice the onion and fry in a little oil. Add the rice and fry until translucent. Pour in the broth and let the rice swell over low heat for about 25 minutes. Meanwhile, heat the canned tomatoes in another pot, mix well with the cream, and add the drained peas. Season with salt, pepper, and chili. Once the rice is cooked, stir in the tomato sauce and enjoy. This goes well with my ‘Turkey Gyros Andrea’, for example.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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