As in Cameroon, crisp rice usually cooked (i.e. not boiled and rinsed), I was faced with a serious problem. I was just a mess. Came to the rescue of mother in law. She told me this: the rice pour the water in a wide thick-walled saucepan to cover the rice up to the first phalanx of the index finger (If rice is of good quality - preferably long and if in doubt about the quality of rice, first you need to fry in vegetable oil while stirring 5-10min. and then add water) continue to bring the rice to a boil over high heat, reduce the fire to low and simmer under the lid not opening 15min. Depending on the rice, check the readiness, if the rice is almost ready, but there is still water, to lift the lid to release excess liquid. If not continue to cook under cover, and even neobhodimosti add a little water.

So let's get to the recipe. Carrots cut into small cubes, beans correspondingly (my beans were frozen when I got it a lot I just cut and put in the freezer)

Finely chop the tomatoes, bell pepper and onion.

In a saucepan with a thick bottom, heat the oil and add the carrots and beans. Fry under the lid for 5min. (The beans can be replaced with canned green peas, which are added after boiling, along with spices).

Next add the tomatoes, bell pepper, onion and tomato paste ( if no fresh tomatoes just to increase the amount of tomato paste). Add a little water and saute 5min.

Add the rice, mix well.

Cover with water, fire strong. For this recipe, I specifically measured the amount of water. 1 and 2/3 mug my pic I took 5 of those mugs of water. We must not interfere. After boiling, reduce the flame, add the chopped herbs, salt (focus on your taste, I have the number 1st. L. complete), spices. In relation to spices the choice is yours. I add the mixture of peppers (black and white) and turmeric.

As well as to improve the taste of these little dried shrimp ground to a powder, which give the rice flavor of the shrimp. You can add bouillon cubes and other preservatives.

When the amount of water will decrease considerably ( I have after 15 minutes) mix well so vegetables are evenly distributed and don't touch until ready.

I got this time was long Thai rice, but which is relatively long. The cover this time to reveal I didn't need it and after 25min. after boiling my rice was completely ready. Crisp, the rice to the rice, and flavorful! Serve hot as samostoyatelnoe dish or side dish, with sauce or not, as desired. This figure can decorate a festive table.