| Serves: 4
Cooking time (approx.): minutes
Style: Spanish Vegetarian
2 tablespoon(s) butter
2 cloves
1 teaspoon(s) cinnamon bits
2 medium onion(s) chopped
2 cup(s) rice
2 tablespoon(s) vermicelli
2 big tomatoes chopped
2 green bell pepper(s) deseeded and diced small
1 teaspoon(s) red chilli powder
4 teaspoons freshly ground black peppercorns
4 cups water
salt to taste
- Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly. Add the chopped onions and continue stir-frying on medium heat till very lightly browned. Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic.
- Stir in the rest of the ingredients and bring to a boil. Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm.
TIPS: - Rice should be cooked such that the grains are firm, well-separated and not overcooked.
Serve hot |
