1 cup of rice
300 ml of boiling water
1 tablespoon of olive oil
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 red bell pepper
1/2 cup of fresh parsley leaves
Salt to taste
1 cup of rice
300 ml of boiling water
1 tablespoon of olive oil
1 tablespoon of vegetable oil
2 cloves of garlic, minced
1 red bell pepper
1/2 cup of fresh parsley leaves
Salt to taste
Preheat the oven to 400°F (200°C) and place the bell pepper in a small baking dish
Bake for 15 minutes
Remove from the oven and, while still warm, peel off the skin and remove seeds
Cut into thin strips and reserve
In a medium saucepan, heat the vegetable oil over low heat
Add garlic and cook until fragrant
Remove garlic and place it on top of the bell pepper strips. Reserve
Wash the rice thoroughly and drain
In the same saucepan used for garlic, add olive oil and sauté the rice with salt for 2 minutes
Add water and bring to a simmer over low heat
When there are 2 minutes left in cooking time, cover the rice with bell pepper strips, garlic, and parsley leaves
Turn off the heat and let the rice rest normally
When serving, transfer the rice mixture to a serving dish and gently mix in the remaining ingredients.
