Pilaf with tomato juice

Description

Let me not throw stones at the fans of a real risotto, but I love the irregular pilaf - from the round Fig. It turns out, as porridge, in contrast to the pilaf with the long rice, which turns crumbly. And with tomato juice we just experimented with the mother since the daughter try dishes with tomato paste to give, and the juice kind of like useful

Ingredients

Meat

1 kg
Onion

1 piece
Carrots

1 piece
Vegetable oil

0.5 cup
Salt
Black pepper
Figure

2 cup
Tomato juice

2 cup
Water

2 cup
Bay leaf

2 piece

Cooking

Meat (pork, Turkey, chicken, beef) cut into medium-sized pieces

The cauldron pour oil and fry the meat

Meanwhile, onions and carrots cut into slices

The meat pour water (that covers the meat) and simmer until its complete evaporation and the meat is tender

When the water evaporates add the onion and carrot and fry them with the meat until almost cooked

Add rice (rinsed), pour tomato juice and water, add salt and pepper to taste (we do without the pepper) and simmer until the rice is tender. Finally add the Bay leaf. We delusively pilaf in the oven (200-220°). because gas is unevenly distributed heat and the bottom began to burn