Since I started cooking rice with vegetables in pots, I finally stopped doing it in a frying pan. It turned out that it was much more convenient, tastier and even faster. And you don't need to make sure that nothing burns or gets boiled.
Ingredients
- Fig - 300 g
- Vegetable broth - 600 ml
- Carrot - 2 pieces
- Onion - 3 pieces
- Bell pepper - 3 pieces
- Green peas - 200 g
- Chili pepper - 1 piece
- Turmeric - 1 tsp.
- Spices and seasonings - 2 tsp.
Step-by-step cooking recipe
Randomly chop the vegetables and lightly fry everything together until soft.
Arrange vegetables and washed rice in pots, add spices and pour broth.
Bake for 40 minutes at 180 degrees. Serve with herbs.
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