Basque Vegetable Rice Recipe 445

Steps:

• Heat oil in 12-inch cast iron skillet over medium heat.
• Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.
• Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
• Add rice; stir to coat well with the tomato mixture.
• Add broth; bring to boil.
• Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.
• Serve hot directly from pan; garnish with parsley.

Steps:

• Preparation 1.Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes. 2.Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes. 3.Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.

Steps:

• Wash the rice in a sieve under cold water, then leave to drain about 15 minutes.
• Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.
• Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn't stick to the pan.
• Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.
• Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.
• Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.