4 tablespoons of butter or margarine
4 chopped green onions
1 medium-sized red bell pepper, diced
1 medium-sized green bell pepper, diced
1 1/2 cups of rice
3 cups of water
1 tablespoon of oregano
1 1/2 teaspoons of salt
2 beaten eggs
4 tablespoons of butter or margarine
4 chopped green onions
1 medium-sized red bell pepper, diced
1 medium-sized green bell pepper, diced
1 1/2 cups of rice
3 cups of water
1 tablespoon of oregano
1 1/2 teaspoons of salt
2 beaten eggs
Preheat the oven to moderate (180°C)
Butter a rectangular baking dish and set it aside
In a pan, melt the butter or margarine, add the chopped green onions and bell peppers
Cook for 2 minutes, stirring occasionally
Add the rice and cook, stirring until it is lightly toasted
Add the water, oregano, and salt
Bring to a boil in high heat
Reduce the heat, cover, and let it simmer for 20 minutes, or until the rice is cooked and all the liquid has been absorbed
Refrigerate until chilled enough to handle
Mix in the beaten eggs
With your hands, shape into 18 fritters
Place them in the prepared baking dish and bake at 180°C for 30 minutes, or until golden brown.
