Ingredients:
2 cups brown rice
Sauce:
1 medium onion, chopped
4 tablespoons water
2 tablespoons tomato concentrate
8-ounce/225g can chopped tomatoes
1 vegetable bouillon cube
Salt and pepper
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 cup canned pimentos, cut into strips
Sauce:
1 medium onion, chopped
4 tablespoons water
2 tablespoons tomato concentrate
8-ounce/225g can chopped tomatoes
1 vegetable bouillon cube
Salt and pepper
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 cup canned pimentos, cut into strips
Recipe:
1. Cook rice according to package instructions; keep warm.
2. Saute onion with 4 tablespoons water in a deep saucepan.
3. Add diluted tomato concentrate, chopped tomatoes and vegetable bouillon cube.
4. Season to taste with salt pepper; add paprika and chili powder.
5. Simmer for 10 minutes.
6. Stir in cooked rice; heat thoroughly.
7. Add pimentos and serve.
2. Saute onion with 4 tablespoons water in a deep saucepan.
3. Add diluted tomato concentrate, chopped tomatoes and vegetable bouillon cube.
4. Season to taste with salt pepper; add paprika and chili powder.
5. Simmer for 10 minutes.
6. Stir in cooked rice; heat thoroughly.
7. Add pimentos and serve.
Serves:
4