A bright and flavorful dish for lovers of sweet pepper for half an hour.
|Cooking time 35 minutes||Number of servings 3|
Omit the rice to cook and heat the butter in a saucepan. Spread the meat and fry until color, stirring occasionally.
Add the onions and give it a little fry.
Add the pepper and fry everything together a few minutes before a bright peppery flavor.
Rake the middle of the pan and pouring the tomato sauce. I took home the tomato ketchup, sugar and vinegar. If you take tomato sauce, then straighten your slight kick and taste. Warm the sauce for a minute, stir and pour the wine. Sprinkle with spices and to give the wine to evaporate by half. Add salt, mix well and cover with a lid and simmer until the rice is tender.
The rice to drain and dry, leaving Lecho stand under a cap without heat for about 5 minutes.
Be served hot with fresh greens.