Description
Turned out very flavorful rice. The principle of cooking inspired by risotto, but the rice turns out crumbly. We loved it!!!
Ingredients
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Chicken stomachs
300 g
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Figure
1.5 cup
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Garlic
2 tooth
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Onion
1 piece
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Carrots
1 piece
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Eggplant
1 piece
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Pepper
1 piece
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Tomato
1 piece
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Salt
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Black pepper
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Vegetable oil
Cooking
Boil the ventricles in plenty of water. Broth salt to taste. The ventricles take out, the broth is still useful.
Garlic cut into small pieces. Fry in vegetable oil until the smell of garlic.
Add carrots, cut into strips.
Onion, shredded.
Also julienne sliced eggplant and bell pepper. Fry all together for 3 minutes.
Add a small sliced tomato.
And cut the ventricles. Sprinkle with salt and pepper to taste.
Add the broth. To well cover the vegetables.
Add very well washed rice. The water should be completely transparent.
Cover with a lid and cook 3 minutes over high heat, then turn down the gas to medium, cook 7 minutes, and decreases to a minimum. In the cooking process, if necessary, pour broth, little by little, but as you absorbed the previous portion. I poured only 2 times. Didn't want to make a mess. In the end, the rice is very loose happened.
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