Southwestern Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 1 tablespoon butter
- 1 cup rice
- 0.5 ½ cup tomato juice
- 1 cup water
- 1 cube broth, (or use a cup strong broth instead water and broth cube))
- 3 shots Tabasco, (a little more is also allowed)
- Chili powder, up to 0.5 teaspoon
- 1 medium tomato (s), diced
- 1 red pepper (s), diced
Print Recipe
Pin Recipe Instructions
- Sauté the finely chopped onion in butter, sprinkle with rice, sweat, pour in water, tomato juice, add crumbled stock cubes, Tabasco and chilli, pepper and bring to the boil. Cover and simmer gently on a low heat for 25 minutes. Don`t stir, don`t even stir the lid! Remove from the heat, open the lid briefly to add the tomatoes and peppers, cover again and leave to stand for another 20 minutes. Now it can be stirred and, if necessary, seasoned. The hot red rice goes well with the fish and meat.
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