- 1 pound parboiled rice
- 1 can tomato puree-400 grams
- 1 onion, sliced
- 3 cloves garlic
- 4 teaspoons olive oil
- 6 small or 3 large red bell peppers, seeded and sliced
- 1 bunch thyme, leaves picked
- 1 teaspoon white pepper
- 8 chicken bouillon cubes (recommended: Maggi or Goya)
Add olive oil to the blended paste, and set the mixture aside. Add 4 cups of water into a pot.
Wash the rice in hot water until the water is clear. Drain through a fine sieve.
Pour the rice and blended mixture into the pot of water and stir with wooden spoon. Set the stove to medium heat and place pot on stove, then let it cook for 45 minutes while stirring every 15 minutes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.