Rice with Ajvar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 leek
- 200 g cooked ham
- 400 g tomato (s), chunky from the can
- 0.75 ¾ Glass Ajvar, mild or spicy
- 1 ½ cup rice
- Salt water
- 200 g cheese, rated
- salt and pepper
- Vegetable broth, instant
Print Recipe
Pin Recipe Instructions
- Boil about 1 - 2 cups of rice (or 2 cooking bags) in salted water and continue with the pan at the same time. Depending on the size, cut 1 - 2 leeks or a bunch of spring onions into small pieces and sauté in a large pan (all ingredients are prepared in this pan at the end). The leek can be supplemented with other suitable vegetables (e.g. 1 paprika).
- Cut 200 g cooked ham into small cubes and add to the pan. Alternatively, you can use smoked cured ham. This makes the food spicier, but it should be fine and tender so that you don`t have to chew on the individual cubes of ham for a long time.
- Take a small can of diced tomatoes (400 g) to deglaze and mix in 3/4 glass of ajvar (mild or hot, depending on your taste). Now mix everything and add the cooked rice. Season to taste with pepper, salt and vegetable stock.
- Finally, distribute 200 g of grated cheese on the smoothly coated rice mixture. Put the lid on again and at level 1 - 2 wait another 5 minutes until the cheese has melted.
- Tip: If the rice mixture is too dry, pour some water over it and only then put the lid on. In this way burning can be avoided.
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