Pink Rice
IJsselstein, Tuesday, 7 January 2003 23:25:29
Ingredients
1 tablespoon | | Vegetable oil |
|
1/2 | | Yellow onion, chopped |
|
1 cloves | | Garlic, chopped |
|
3 small can | | Tomato, peeled and drained |
|
1 cup | | White long grain rice |
|
1 1/2 cups | | Chicken broth |
|
1/4 teaspoon | | Ground cumin |
|
1/4 teaspoon | | Salt |
|
1/4 cup | | Cilantro or parsley, chopped |
|
Freshly ground pepper to taste | | |
|
Preparation
- In a saucepan over medium heat warm oil, add onion and garlic. Sauté until tender for about 5 minutes. Using a slotted spoon transfer onion and garlic to a food processor, and then add tomatoes, process until smooth.
- In the same saucepan stir rice until coated with oil. Add the broth, salt, cumin, pepper and tomato mixture and then bring to boil. Reduce temperature to low, cook and covered until rice is tender for about 20 minutes.
- Fluff with a fork and transfer to a warm bowl. Sprinkle cilantro or parsley on top and serve hot.
Enjoy!
Rodelyn