Preparation time: 5 minutes
Total cooking time: 20 minutes
Serves 2
Ingredients for 2 people:
Extra virgin olive oil
3 measures of long grain rice (jasmine or basmati type) (transparent cup)
1 measure of water or chicken stock (blue cup)
50 g finely chopped onion
¼ finely chopped red pepper
2 cloves of garlic
100 g fried tomato
Ground allspice
Salt, black pepper
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill
Cinnamon
Preparation:
Pour a generous amount of extra virgin olive oil into the rice cooker.
Wash the rice in a sieve under cold running water, gently rubbing with hands for 45 seconds, then rinse without rubbing until the water runs clear. Add it to the rice cooker.
Add the onion, pepper and peeled and chopped garlic.
Add the tomato.
Season with allspice, salt, black pepper, cinnamon and chopped parsley.
Add the water (or stock), place the lid and press Cook.
Remove the lid, stir the rice gently with a spatula, taking care not to break the grains, and serve hot.
