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Tomato Cream Rice

Tomato Cream Rice

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Anthony Nunes

Community member

"I love to make this when I'm tired because is one pot recipe."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
75 g
rice
onion
½
garlic
½ tbsp
ground cumin
½ tbsp
salsa
1 tbsp
sweet paprika powder
1 tbsp
olive oil
50 g
peas
50 g
canned sweet corn
75 g
tomato sauce
150 ml
water
½ tsp
salt
½ pinch
black peppercorn
tbsp
cilantro
¼ slice
lemon juice

Utensils

nonstick pan

  • Step 1/ 3

    • onion
    • ½ garlic
    • ½ tbsp ground cumin
    • ½ tbsp salsa
    • 1 tbsp sweet paprika powder
    • 1 tbsp olive oil
    • ½ tsp salt
    • ½ pinch black peppercorn
    • nonstick pan

    Hot a large and deep pan and put the olive oil with the onions and garlic already chopped, let it cook for 1-2 minutes then add the coumin, dried salsa, salt, pepper, paprika and the rest of the seasons you want it. Let it cook for about 2 min, if it starts to stick the pan, just add a little bit of water and let it finish this step.

  • Step 2/ 3

    • 75 g rice
    • 50 g peas
    • 50 g canned sweet corn
    • 75 g tomato sauce
    • 150 ml water

    Put the rice, the raw sweet corn and peas (if yours it's already cooked, just add when the rice is completely done). Add the tomate souce and the water, probably you're going to need more than I suggested: let it cook till the grains are completely soft.

  • Step 3/ 3

    • tbsp cilantro
    • ¼ slice lemon juice

    Add a little bit of celantro and serve with a lemon zest.

  • Enjoy your meal!

    Tomato Cream Rice

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