Azzor rojos

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 cup White rice
½ cup Onions, chopped
1 each Garlic clove, minced
½ teaspoon Salt
½ teaspoon Cumin
\N \N Chili powder, to taste
2 larges Tomatoes, chopped
1½ cup Vegetable broth
⅓ cup Peas, thawed if frozen
2 tablespoons Pimiento, chopped
\N \N Red peppers, to garnish

Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender.

Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired.

Posted by Joell Abbott, Adapted Recipe

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