Rice with Pumpkin, Tomatoes and Cheese (in a Pan)

Take a bright pumpkin, juicy tomatoes, carrots, onions, and hard cheese, add coriander and paprika – and the rice garnish will open up in a new way. Pumpkin will add juiciness and creamy texture to the rice, while cheese will add a pleasant creamy flavor. This simple and easy dish will be appreciated by the whole family!

Cook: 35 minutes

Ingredients

Directions

Peel and rinse carrots and onions. Cut the onion into thin quarter rings. Grate the carrots on a medium grater.
Put the onion in a deep frying pan preheated with vegetable oil and fry for 1-2 minutes over medium heat.
Then add the carrots to the skillet.
Stir and sauté vegetables for 1 minute.
Rinse the rice thoroughly under running water and add to the pan to the vegetables.
Add salt, ground coriander, paprika, and black pepper. Stir and heat for a couple of minutes.
Wash the tomato. Peel the pumpkin and peel the inside with seeds. Cut the peeled pumpkin and tomato into large cubes. Add the tomato and pumpkin to the pan. Pour in water. Cover, bring the pan to a boil, then reduce heat to low and cook for 20 minutes.
The rice was steamed well and became soft, but the pumpkin was not boiled.
Grate the hard cheese on a fine grater and sprinkle on the rice at the end of cooking. The cheese will start melting immediately.
Serve hot rice with pumpkin, tomatoes, and cheese, cooked in a pan.

Enjoy your meal!

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