Ingredients:
2 cups brown rice
Sauce:
2 onions, sliced
6-8 tablespoons water
14-ounce/400g can chopped tomatoes
3 medium red or green peppers, diced
2 tablespoons tomato concentrate
2 cloves garlic, chopped
1 vegetable bouillon cube
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon powdered cumin
Sauce:
2 onions, sliced
6-8 tablespoons water
14-ounce/400g can chopped tomatoes
3 medium red or green peppers, diced
2 tablespoons tomato concentrate
2 cloves garlic, chopped
1 vegetable bouillon cube
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon powdered cumin
Recipe:
1. Cook rice according to package instructions; keep hot.
2. Slice onions thickly and saute in a little water until soft.
3. Add chopped tomatoes, diced peppers, tomato concentrate and garlic, and simmer until soft and cooked through.
4. Add vegetable bouillon cube and a little water if necessary.
5. Simmer for 15 minutes.
6. Season to taste with salt, pepper, cayenne and paprika.
7. Spoon rice onto a serving dish and pour vegetable mixture over it.
8. Sprinkle with powdered cumin.
2. Slice onions thickly and saute in a little water until soft.
3. Add chopped tomatoes, diced peppers, tomato concentrate and garlic, and simmer until soft and cooked through.
4. Add vegetable bouillon cube and a little water if necessary.
5. Simmer for 15 minutes.
6. Season to taste with salt, pepper, cayenne and paprika.
7. Spoon rice onto a serving dish and pour vegetable mixture over it.
8. Sprinkle with powdered cumin.
Serves:
4