Preparation Time: 30 min.
Difficulty: Novice
Total Calories: 410 kcal
Ingredients:
- 100g of long-grain rice
- 200ml of tomato sauce
- 1 medium onion, chopped
- 1 tablespoon of vegetable oil
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 1 teaspoon of paprika
- Salt to taste
- Pepper to taste
- 100ml of chicken or vegetable broth
- 50g of mixed vegetables (carrot, peas, corn)
Kitchen Tools Needed:
- Pot
- Pan
- Knife
- Cutting Board
- Stirring Spoon
Instructions:
- Rinse the long-grain rice under cold water until the water runs clear, then drain.
- Heat the vegetable oil in a pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the tomato sauce, garlic powder, ginger powder, paprika, salt, and pepper. Cook for about 5 minutes, allowing the sauce to thicken.
- Add in the rinsed rice and stir well to coat the rice with the sauce.
- Pour in the chicken or vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is cooked and has absorbed all the liquid.
- In the last 5 minutes of cooking, add the mixed vegetables on top of the rice. Do not stir; just cover the pot again for the vegetables to steam.
- Once cooked, fluff the rice with a fork and serve hot.
Macros:
- Total Calories: 410kcal
- Carbs: 65g
- Proteins: 8g
- Fats: 10g
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