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Onions and peppers are cleaned, washed, cut into juliennes and put to harden in a little oil under the lid, over very low heat. Tomatoes are scalded, peeled and chopped not very finely. Boil the rice, but not completely, separately. Tomatoes with all the juice are poured over the hardened vegetables, they are salted to taste and left to boil over low heat, under the lid for 15 minutes. Peel the potatoes, wash them and cut them into very small cubes, pour them over the almost cooked tomatoes. After 5-6 minutes of cooking, add the rice (without the juice in which it boiled). If necessary, add a little water. (I did not add, it was enough tomato juice).
Before removing from the heat, season with salt, pepper and hot (sweet) paprika.
Serve with chopped green parsley.