Portuguese tomato and pepper rice

Portuguese tomato and pepper rice. Uncooked Carolino rice, Raw tomatoes, Raw red bell pepper.

Pedro Barbosa — adaptação

15 + 30 min · 4

Ingredients

• 280 g Uncooked Carolino rice
• 500 g Raw tomatoes
• 150 g Raw red bell pepper
• 100 g Raw green bell pepper
• 150 g Raw onions
• 10 g Raw garlic
• 30 g Olive oil
• 15 g Fresh coriander leaves
• 900 g water retained in recipe; excludes discarded cooking water
• 4 g Table salt
• 0.5 g Ground black pepper

Preparation

1. Chop onion and garlic; dice tomatoes and cut peppers into thin strips. Sauté onion and garlic in olive oil for 4 minutes.
2. Add tomatoes and peppers and cook for 6 minutes, stirring. Add dry Carolino rice, salt and pepper and stir for 1 minute.
3. Pour in all 900 g water and bring to a boil. Cover loosely and simmer for 15–18 minutes, until rice is tender but still surrounded by some broth.
4. Remove from heat, fold in chopped coriander and serve immediately while the rice is loose and moist.