March 17, 2015


Long grain rice - 350 gms
Red pepper - 1 (seeded and chopped)
Onion - 1 (chopped)
Chilli powder - 1 tsp
Dried oregano - 1 tsp
Tomato juice - 250 ml
Tomato puree - 3 tbsp
Chicken stock - 850 ml
Salt - 1 tsp
Butter - 3 tbsp


  • Melt the butter in a large, heavy saucepan over moderate heat. Add the onion, and cook for 5 minutes or until soft.
  • Stir in the rice, pepper, chilli powder, oregano, tomato juice and tomato puree, then add the chicken stock and salt.
  • Stir once, cover, and bring to the boil. Reduce the heat and simmer for 20 minutes, or until he rice is tender and the liquid has been absorbed.

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0