Recipe Index

Ingredients

• 2 cups long-grain rice, rinsed
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp black pepper
• 1 tsp salt, or to taste
• 3 cups water
• 1 cup chicken or beef broth
• 1 cup mixed vegetables (carrots, peas, corn)
• 1 cup cooked beef or chicken, cut into pieces (optional)
• 1 bay leaf (optional)
• Chopped fresh parsley or cilantro, to garnish

Method

1. Heat the oil in a large, heavy pot over medium heat. Fry the onion for 5 minutes until soft and golden.
2. Add the garlic, tomato and both peppers and cook for 6-8 minutes, stirring, until the tomato breaks down into a thick sauce and the oil glistens on top.
3. Stir in the paprika, cumin, coriander, black pepper and salt, then add the cooked meat if using and stir to coat.
4. Add the rinsed rice and stir for 1-2 minutes so the grains are coated in the sauce.
5. Pour in the water and broth, add the mixed vegetables and the bay leaf, and bring to a boil.
6. Cover, reduce the heat to the lowest setting, and cook for 20-22 minutes without lifting the lid.
7. Rest off the heat for 5-10 minutes, remove the bay leaf, and fluff with a fork. Scatter with parsley or cilantro and serve hot.

Prep: 15 min · Cook: 35 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data