Arroz rojo con pollo
A rice dish cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander to tempt the tastebuds
|1 tbsp||Olive oil|
|1 tsp||Cumin seeds|
|1 tsp||Ground cumin|
|1 cup||Long grain rice|
|1 tbsp||Tomato paste|
|1 can||Crushed tomatoes|
|¼ cup||White wine|
|1 cup||Chicken stock|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Fresh coriander|
- Heat oil in a large pan. Saute the onion(finely sliced), garlic(crushed), cumin and chillies(finely sliced) until they begin to brown.
- Add the rice and chicken(sliced), stirring to coat the rice with the other ingredients.
- Add the tomato paste, tomatoes, wine and stock, stir to combine. Cover the pan and let simmer for 20 minutes without removing the lid.
- Lift the lid and stir through the green pepper(seeds removed and sliced), season and serve with fresh coriander.
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