Difference between revisions of "Arroz de Tomate"
RealRecipes (talk | contribs) m (Text replace - "Category:Angolan Recipes" to "Category:Angolan cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup white rice | * 1 cup white rice | ||
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# Place the chopped [[Onion]] and the minced [[garlic]] in a skillet with the [[peanut oil]] over medium heat. Cook, stirring occasionally, until the [[Onion]] is transparent. Add the [[tomato]]es, [[salt]], hot red pepper, and the [[bay leaf]]. Simmer 5 minutes or until the [[tomato]]es are almost puréed. | # Place the chopped [[Onion]] and the minced [[garlic]] in a skillet with the [[peanut oil]] over medium heat. Cook, stirring occasionally, until the [[Onion]] is transparent. Add the [[tomato]]es, [[salt]], hot red pepper, and the [[bay leaf]]. Simmer 5 minutes or until the [[tomato]]es are almost puréed. | ||
Latest revision as of 14:05, 15 July 2012
Description
Ingredients
- 1 medium Onion, chopped
- 2 garlic cloves, minced
- ½ cup peanut oil
- 4 plum tomatoes, peeled and seeded
- 1 teaspoon salt
- 1 teaspoon minced hot red pepper
- 1 bay leaf
- 1 cup white rice
Procedures
- Place the chopped Onion and the minced garlic in a skillet with the peanut oil over medium heat. Cook, stirring occasionally, until the Onion is transparent. Add the tomatoes, salt, hot red pepper, and the bay leaf. Simmer 5 minutes or until the tomatoes are almost puréed.
- Stir in the 2 cups water and bring to a boil. Add the rice; stir; cover, and cook for 20 minutes or until all the water is absorbed.
- Stir and serve as a side dish for meats or poultry.
