Bright, hearty dish that is difficult to mess up, it always turns out delicious.
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Cut carrots and bell pepper in small cubes (I usually put half a small pepper, so it does not interrupt the taste of other vegetables). In a deep dish heat oil and fry first the carrots for 1 minute, then bell pepper too minute. Then add the spices (any your favorite) and fry for 30 seconds.
Now on top of the vegetables lay the pre-washed rice. For this dish I used parboiled rice. The garlic will not cut on sobocki, but just cleaned from the husk, which is easily removed, but keep a few of her words, thoroughly washed and lightly toplees in Fig. Don't forget about the Bay leaf (if you like, of course).
Add to the pan 2 cups hot water, salt to taste. After boiling, reduce fire cover with lid and cook until until the liquid becomes noticeably less, but her presence is still there))
Rinse canned peas and corn and sent to rice. Cover with a lid and tormented for a few minutes. Then add finely chopped dill and again tormented a minute. Now check the still liquid or not, dealeven if required and try the rice. If it is not ready, not stirring, you can add a little hot water and then cover it with a lid. When the rice is cooked the way we like, remove from heat and leave under the lid for another couple of mine. Then stir.
Can apply, giving them a beautiful shape.
And in a couple of our rice with vegetables we'll cook chicken and cheese stars with a delicate creamy sauce.