2 tbsp olive oil
1 cup white rice
1/2 cup onions, chopped
1 each garlic clove, minced
1/2 tsp salt
1/2 tsp cumin
1 chili powder, to taste
2 large tomatoes, chopped
1 1/2 cup vegetable broth
1/3 cup peas, thawed if frozen
2 tbsp pimiento, chopped
1 red peppers, to garnish
Directions
Heat oil in a wok over medium heat till hot. Add rice. Cook & stir
for 2 minutes or until the rice turns opaque. Add onion, cook & stir
for 1 minute. Stir in garlic, salt, cumin & chili powder. Add
tomatoes & cook, stirring for 2 minutes. Stir in broth, bring to a
boil over high heat. Reduce the heat to low. Cover & simmer 15
minutes or until the rice is almost tender.
Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until
rice is tender and all liquid has been absorbed. Garnish with the red
peppers if desired.
Posted by Joell Abbott, Adapted Recipe
Servings: 4 servings
Azzor Rojos Recipe brought to you by Recipe Ideas
Categories: Chili; Fruit; Grain; Rice; Soup
The History of Recipes
We are able to trace the history of meal recipes back into ancient history, certainly as far as the Egyptians, and quite possibly further than that. Having said that, these, early cook books were just basic hieroglyphic recipes for food preparation.
As our culinary historical trip moves on a few more years there are a couple of cookery books dating from the 14th Century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the curry that we all know today, but instead recipes for the types of meals prepared by the chefs of the upper classes of those days. By the arrival of the 1900s, recipe publications are highly popular due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Azzor Rojos recipe.
