Difference between revisions of "Arroz de Coco"
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* 2 tsp [[chile pepper|chilies]] (chopped finely) | * 2 tsp [[chile pepper|chilies]] (chopped finely) | ||
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# In a large skillet, heat the [[oil]]. | # In a large skillet, heat the [[oil]]. | ||
# Saute [[onion]]s and [[green bell pepper|green pepper]] for 5 minutes over moderate heat. | # Saute [[onion]]s and [[green bell pepper|green pepper]] for 5 minutes over moderate heat. | ||
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# Serve warm. | # Serve warm. | ||
| − | [[Category:Mozambican Vegetarian]] | + | [[Category:Mozambican cuisine]] |
| − | [[Category:South African Vegetarian]] | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:South African cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Long-grain rice Recipes]] | [[Category:Long-grain rice Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 14:05, 15 July 2012
Ingredients
- 2 tbsp vegetable oil
- ½ cup onions (chopped finely)
- 1 small green pepper (chop finely)
- 1 cup uncooked long-grain rice
- 1 tsp salt
- 1½ cups coconut milk (can be made by chopping 1½ cups coconut and add to 1½ cups hot water)
- 2 tomatoes (chopped finely)
- 2 tsp chilies (chopped finely)
Procedures
- In a large skillet, heat the oil.
- Saute onions and green pepper for 5 minutes over moderate heat.
- Add rice and cook for 3 minutes.
- Stir in coconut milk mixture, tomatoes and salt.
- Cover and simmer over low heat for 20 minutes.
- When all liquid is absorbed, remove pan from heat and stir in chillies.
- Cover and let set at room temperature for 10 minutes.
- Serve warm.
