2 cups of rice for risotto
2 tablespoons of olive oil
3 cups of warm water
1 large eggplant, cut into large pieces
6 tablespoons of vegetable oil
1 large onion, cut into thin slices
3 cloves of garlic, minced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
8 small and fresh tomatoes, seeded and chopped
2 tablespoons of paprika
1 cup of mushrooms, sliced
1 and 1/2 cups of okra
1 cup of cooked chicken
2 cups of rice for risotto
2 tablespoons of olive oil
3 cups of warm water
1 large eggplant, cut into large pieces
6 tablespoons of vegetable oil
1 large onion, cut into thin slices
3 cloves of garlic, minced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
8 small and fresh tomatoes, seeded and chopped
2 tablespoons of paprika
1 cup of mushrooms, sliced
1 and 1/2 cups of okra
1 cup of cooked chicken
Mix the olive oil with 3 cups of warm water and set aside
Sprinkle salt over the eggplant, let it sit for 30 minutes
Wash and dry with paper towels
Heat the vegetable oil and fry the onion, garlic, bell peppers, and eggplant for 5 minutes
Sprinkle with paprika and stir
Mix in the rice, add the tomatoes and olive oil that was set aside
Cook on low heat for about 15 minutes with the lid off
Stir occasionally and add more water if needed
Add the mushrooms, okra, and chicken
Cook for another 10 minutes and serve with a drizzle of olive oil.
