Rice with Squid

Name: Rice with Squid
Yield: 6
Ingredients: 5 cloves of garlic, minced; 2 medium onions (200 g), chopped; 1/2 cup of olive oil (120 ml); 1 medium red bell pepper (130 g), seeded and chopped; 2 cups of rice (400 g); 1 kg of cleaned squid, cut into 2 cm thick slices; 2 cups of water (480 ml); 1 teaspoon of salt or to taste; Pepper sauce to taste; 1/4 cup of parsley

1
5 cloves of garlic, minced
2
2 medium onions (200 g), chopped
3
1/2 cup of olive oil (120 ml)
4
1 medium red bell pepper (130 g), seeded and chopped
5
2 cups of rice (400 g)
6
1 kg of cleaned squid, cut into 2 cm thick slices
7
2 cups of water (480 ml)
8
1 teaspoon of salt or to taste
9
Pepper sauce to taste
10
1/4 cup of parsley

Ingredients

1
5 cloves of garlic, minced
2
2 medium onions (200 g), chopped
3
1/2 cup of olive oil (120 ml)
4
1 medium red bell pepper (130 g), seeded and chopped
5
2 cups of rice (400 g)
6
1 kg of cleaned squid, cut into 2 cm thick slices
7
2 cups of water (480 ml)
8
1 teaspoon of salt or to taste
9
Pepper sauce to taste
10
1/4 cup of parsley

Directions

1
In a large skillet, sauté the garlic and onion in olive oil over medium heat until softened (about 3 minutes)
2
Add the bell pepper and continue cooking for another 5 minutes
3
Add the rice and stir-fry, stirring occasionally, until lightly toasted (about 3 minutes)
4
Add the squid and continue cooking for an additional 5 minutes
5
Add the water, salt, and pepper sauce, then stir well to combine
6
Bring to a simmer, reduce heat to low, cover, and cook, adding more water as needed, until the rice is tender (about 25 minutes)
7
Add the parsley and stir delicately to combine
8
Serve immediately
9
564 calories per serving