Red Hot Rice - cooking recipe

Ingredients
    45 g butter or 45 g margarine
    1 medium onion, peeled and chopped
    1 1/2 cups uncooked rice
    1 medium red pepper, cored, seeded and chopped
    1 teaspoon chili powder
    1 teaspoon origanum
    1 cup tomato juice
    1/2 cup tomato puree
    1 cup water
    1 teaspoon salt
Preparation
    Melt the butter in a heavy 3 litre saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft.
    Stir in the rice, red pepper, chilli powder, origanum, tomato juice and tomato puree, then add the water and salt. Stir once, cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender, and the liquid has been absorbed.

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