Rice with vegetables and canned corn

Rice 579 Last Update: Jul 09, 2021 Created: Jul 09, 2021 0 0 0
Rice with vegetables and canned corn
  • Serves: 4 People
  • Prepare Time: 35
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Rice absorbs very well the aromas of the spices and foods with which it is cooked.
I quite often make rice with various ...

Ingredients

Directions

  1. First of all, let's prepare the vegetables. Wash thoroughly, cleanse. Carrot,
  2. cut the bell pepper and onion into small cubes. Garlic and chili
  3. Chop finely with a knife. Throw the corn on a sieve to remove excess liquid.
  4. In a saucepan, heat the vegetable oil well and fry the carrots, onions and
  5. bell pepper, adding them in that order and stirring occasionally. When
  6. the vegetables will soften, add garlic and chili. Next we put Fig. Let's mix.
  7. Salt a little, season with black pepper, turmeric, paprika. Rub the cumin in our palms
  8. to release the aroma and also send it to the stewpan. Simmer rice until light transparency, stirring occasionally.
  9. Next, pour in the wine, mix. When the alcohol has evaporated, pour steam into the saucepan
  10. centimeters above the rice level. Cover with a lid and leave to simmer on minimum heat for 10-12 minutes.
  11. The water is completely absorbed into the rice, it swells. Trying rice. Almost ready, a little hard. What we need.
  12. Pour corn into a saucepan, salt a little more and mix gently. Cover it again, remove the heat and let it brew for about 10 minutes. You can put it on plates.

Rice with vegetables and canned corn



  • Serves: 4 People
  • Prepare Time: 35
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Rice absorbs very well the aromas of the spices and foods with which it is cooked.
I quite often make rice with various ...

Ingredients

Directions

  1. First of all, let's prepare the vegetables. Wash thoroughly, cleanse. Carrot,
  2. cut the bell pepper and onion into small cubes. Garlic and chili
  3. Chop finely with a knife. Throw the corn on a sieve to remove excess liquid.
  4. In a saucepan, heat the vegetable oil well and fry the carrots, onions and
  5. bell pepper, adding them in that order and stirring occasionally. When
  6. the vegetables will soften, add garlic and chili. Next we put Fig. Let's mix.
  7. Salt a little, season with black pepper, turmeric, paprika. Rub the cumin in our palms
  8. to release the aroma and also send it to the stewpan. Simmer rice until light transparency, stirring occasionally.
  9. Next, pour in the wine, mix. When the alcohol has evaporated, pour steam into the saucepan
  10. centimeters above the rice level. Cover with a lid and leave to simmer on minimum heat for 10-12 minutes.
  11. The water is completely absorbed into the rice, it swells. Trying rice. Almost ready, a little hard. What we need.
  12. Pour corn into a saucepan, salt a little more and mix gently. Cover it again, remove the heat and let it brew for about 10 minutes. You can put it on plates.

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