John Myers
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Ingredients
- 3 tbsp Extra virgin olive oil
- 2 Onions
- 1 Chinese garlic chopped
- 1 Red pepper
- 1 Yellow pepper
- 1 hot Red peppers
- 150 g Rice parboiled
- 100 ml Chicken broth
- 200 ml Strained tomatoes
- 0,5 tsp Salt
- 0,5 tsp Seasoned pepper
- 3 Sprigs of thyme
- 3 Rosemary sprigs
- 2 Sprigs of parsley
Instructions
- Preliminary work: Halve the onions and cut into strips, chop the garlic as finely as possible. Quarter the peppers, remove the skin and seeds and cut into small pieces. Core the peppers and dice them very finely. Pluck the herbs from the branches and then chop them very finely with a chopping knife.
- Preparation 2: Fry the onion strips in the heated olive oil until translucent, add the garlic and the pepper pieces and sweat briefly. Now add the rice and stir-fry until the rice grains are translucent.
- Deglaze with the chicken stock and tomato sauce, season with salt, chili peppers and pepper; also add the weighed herbs and cook the rice dish for 20 minutes, stirring repeatedly over a mild heat. Remove from heat and, without opening the lid, allow to swell for another 5 minutes.
- I served this fruity and spicy vegetable rice with a fiery marinated pan steak. Tasted great and my visit was thrilled.
Nutrition
Serving: 100gCalories: 233kcalCarbohydrates: 23.5gProtein: 2.4gFat: 14.4g
