Rice with Vegetables
by Editorial Staff
How to cook rice with vegetables using the most common seasonal vegetables – carrots, tomatoes, peppers? This Vegetable Rice Recipe will offer you an easy and quick way to prepare this dish.
Cook: 1 hour 50 mins
Servings: 8
Ingredients
Tomatoes – 1 kg
Bulgarian pepper – 1-2 pcs.
Garlic (large wedge) – 1 pc.
Large carrots – 2 pcs.
Rice – 1 glass
Water – 2 glasses
Salt – 1-1.5 teaspoon
Red pepper (optional)
Vegetable oil – 3-5 tablespoon
Directions
- Peel the carrots, grate on a medium grater. Heat vegetable oil in a cauldron (3-5 tablespoons). Simmer carrots covered in vegetable oil until soft (15-20 minutes).
- Wash the pepper, peel, remove the seeds. Cut into large slices. Peel the garlic.
- Wash, peel, and cut the tomatoes.
- Pepper, a clove of garlic, stewed carrots, and tomatoes through a meat grinder.
- Put the mixture on medium heat and cook, covered for 10 minutes.
- Rinse the rice well.
- Boil 2 cups water and add rice.
- Cook for 7 minutes. until half cooked so that when biting in the middle, the grain remains firm. Drain the water.
- Put the rice in the vegetable mixture and simmer, stirring occasionally, covered over low heat, until the rice is cooked for about half an hour. Season rice with vegetables at the end of cooking.
- If the mixture is too liquid, open the pan and evaporate the excess liquid over medium heat, stirring often so as not to burn.
- When it thickens, turn off the heat, wrap the pan and leave the rice with vegetables to brew for 10-20 minutes.
- When serving rice with vegetables, garnish with herbs.
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