John Myers
Rice and Vegetable Pan
The perfect rice and vegetable pan recipe with a picture and simple step-by-step instructions.
- 2 tablespoon Olive oil
- 1 Diced onion
- 1 Diced tomato
- 1 tablespoon Tomato paste
- 1 liter Boiling water
- 2 Vegetable bouillon cubes
- 275 g Rice parboiled
- 350 g Vegetables: carrots, peas, corn, peppers, kidney beans
- 1 sheet Laurel
- Salt
- Fry the onion cubes in oil in a deep pan until they are golden yellow. Add tomato and tomato paste and sauté briefly. Then pour the water and stir with the stock cubes until they dissolve. Add rice and bay leaves to the boiling broth and simmer for 10 minutes at a low temperature. Now try again and, if necessary, season with salt. Finally stir in the vegetables into the pan and cook over low heat for approx. 20 minutes. Don’t stir anymore. The rice pan is ready when there is no more liquid to be seen and the vegetables are still crisp. Remains hot for a long time. You can use other vegetables: broccoli or zucchini z. B. This time I served it as a side dish with my neck steaks.
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