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Azzor rojos
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| Artist: |
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| Categories: |
Cereals, Mexican, North American, Rice & Grains, Side-dishes, South American, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil | | 1
| cup | White rice | | 1/2
| cup | Onions, chopped | | | 1 ea Garlic clove, minced | | 1/2
| tsp | Salt | | 1/2
| tsp | Cumin | | | Chili powder, to taste | | 2
| large | Tomatoes, chopped | | 1 1/2
| cup | Vegetable broth | | 1/3
| cup | Peas, thawed if frozen | | 2
| tbsp | Pimiento, chopped | | | Red peppers, to garnish |
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Procedures:
| 1 | Heat oil in a wok over medium heat till hot. | | 2 | Add rice. | | 3 | Cook & stir for 2 minutes or until the rice turns opaque. | | 4 | Add onion, cook & stir for 1 minute. | | 5 | Stir in garlic, salt, cumin & chili powder. | | 6 | Add tomatoes & cook, stirring for 2 minutes. | | 7 | Stir in broth, bring to a boil over high heat. | | 8 | Reduce the heat to low. | | 9 | Cover & simmer 15 minutes or until the rice is almost tender. | | 10 | Stir in peas and chopped pimiento. | | 11 | Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. | | 12 | Garnish with the red peppers if desired |
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