Thursday 27 April 2017 22:42:58 PHT

Pink Rice

IJsselstein, Tuesday, 7 January 2003

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

  1. 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.
  2. 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.
  3. Fluff with a fork and transfer to a warm bowl. Sprinkle cilantro or parsley on top and serve hot.

Enjoy!

Rodelyn

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