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
Academics have proved the existence of recipes back into antiquity, in truth as far as ancient Egypt, and maybe even further. In practice though, sadly, these old cook books were just basic pictorial recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to academics is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were divided into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans made use of many herbs, including a few that are still present in modern kitchens such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are two interesting cookery books which date from the 1300s - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that appears on menues today, but instead descriptions of the types of meals cooked for the rich people of the time. In the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new tastes prompted a surge in manuscripts on cooking, some of which are kept safe in academic collections. Over the next few centuries, the powerful families of Europe tried to lay on the most exotic meals, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording popular recipes of the day. By the arrival of the twentieth century, recipe publications were increasing in popularity mostly due to increased literacy, increased leisure time and having more disposable income. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Azzor Rojos recipe.
