Spanish Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tablespoon butter
- 1 cup long grain rice, white, uncooked
- 1 onion (s), finely chopped
- 1 green pepper (s), finely diced
- 1 clove (s) garlic, pressed
- 1 teaspoon chili powder
- 0.25 teaspoon ¼ cumin, ground
- 1 teaspoon salt
- 2 tablespoon tomato paste
- 1 can tomato (s), chunky with juice (400 ml)
- 10 olives, black (optional)
- 100 g feta cheese, crumbled (optional)
Print Recipe
Pin Recipe Instructions
- First, generously grease the ceramic pot with the butter. Put the remaining ingredients (without the canned tomatoes) in a separate bowl. Add approx. 250 ml water and mix everything thoroughly. Now fill the contents into the ceramic pot and then pour the canned tomatoes evenly over it. Cover. Let simmer at the highest level (HIGH) for 2 - 3 hours.
- When there is no more liquid on the bottom, the rice is usually ready. However, if it still seems too grainy, add a little more water and let it steep on the lowest setting (LOW).
- If you want to give the rice dish a special touch, add a few olives and some feta at the end. However, if you add feta, you should only use half a teaspoon of salt at the beginning.
- And a quick note: 1 cup = 240 ml
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