Sharp rice in a pot

Description

This "cough" rice in the spring, when the wind is biting and the puddles under our feet - just what the doctor ordered.

Ingredients

Figure

1 cup
Tomato

2 piece
Pepper

1 piece
Onion

1 piece
Garlic

3 tooth
Ginger
Black pepper

1 tsp
Peppers red hot chilli

0.5 tsp
Turmeric

1 tsp
Cardamom

1 tsp
Vegetable oil
Tomato juice

2 cup
Bay leaf

4 piece

Cooking

Cup long grain rice (eg "Orient" from Mistral) rinse until the water becomes transparent, and cover with cold water for 30 minutes.

Ginger, garlic finely chopped onion

Tomatoes and bell peppers chopped in small cubes

Fry the onions until a light "tan", add the garlic, ginger and spices. Fry for 1-2 minutes

Add the chopped vegetables and 1 Cup tomato juice, if needed, salt (everything from the salinity of the juice depends). Simmer for 10 minutes

In pots, greased (I have 2 small pot), put half of the rice (respectively - 1/4 in each jug).

Rice put half of the vegetable filling, a couple of Bay leaves, I also added dried dill ))

Rice again

And again vegetables. Pot must be at least 1/4 (preferably 1/3) of free space to have space to swell the rice. Pour half a Cup of tomato juice into each pot, place in preheated oven and cook for 40 minutes.

Here and ready. Bon appetit ))

Comments and reviews

Leave a comment or a recipe review