Despite the fact that neither I nor homemade rice is particularly fond of, lately, every now and then I come across recipes that just shout: try it, or then you will regret it.
And after all, gradually, if not love for rice, then at least an understanding of its taste comes. If you take care and cook the rice well, and not cook it in a bag, you get a very, very worthy product.
It is especially attractive because the taste and aroma itself is very neutral, susceptible to spices and additives. It is on this property that most attractive rice dishes are based.
Here's rice in Spanish, for example.
We take:
- One and a half cups of good rice (long grain)
- A good, large onion - not spicy
- One thick red pepper (sweet), you can add one green - it will be more beautiful.
- 4-5 cloves of garlic
- 400 grams of tomatoes in their own juice
- 200 grams of tomato juice or sauce. In general, if you combine tomatoes and sauce or juice, you just get a standard can of tomatoes in its own juice
- Two glasses of chicken broth (always frozen in my freezer waiting in the wings)
- Salt, black and red pepper, paprika - to taste
- A couple of tablespoons of vegetable and butter
How we cook:
We wash the rice well, leave it to drain
Cut the onion into small cubes, and the pepper into larger cubes.
Peel the garlic and pass it through a press (or just finely chop it)
Peel the tomatoes in their own juice, cut into cubes.
Then we send butter to a thick-walled pan - vegetable and butter at the same time, and wait for it to warm up. We send onions there (fry a little), bell peppers (fry a little more) and rice.
We fry all this until the rice changes color - it becomes slightly golden.
Then we send garlic to it, mix it, and after thirty seconds everything else is added to this: tomatoes, tomato sauce or juice, chicken broth, salt, and spices.
Bring to a boil, cover and, reducing the heat, simmer until tender. After - turn off the heating completely and leave it for 15-20 minutes to "reach".
Bon Appetit!