4 tablespoons of olive oil
2 cloves of garlic, minced
1 onion, sliced
2 bell peppers, sliced
2 kg of tomato slices
200g of fresh peas, shelled
200g of corn kernels, cut into pieces
3 cups of rice
5 cups of water
10 olives
1 tablespoon of paprika
2 tablespoons of soy sauce
2 tablespoons of chopped chili peppers
to taste with salt
4 tablespoons of olive oil
2 cloves of garlic, minced
1 onion, sliced
2 bell peppers, sliced
2 kg of tomato slices
200g of fresh peas, shelled
200g of corn kernels, cut into pieces
3 cups of rice
5 cups of water
10 olives
1 tablespoon of paprika
2 tablespoons of soy sauce
2 tablespoons of chopped chili peppers
to taste with salt
In a large skillet (or even a round baking dish) place the olive oil, garlic, onion, bell peppers, tomatoes, peas, and corn, everything at once
Braise for about 25 minutes, with the skillet or baking dish covered, but remembering to stir occasionally
Cook over low heat, with the skillet always covered, stirring occasionally
Add more water if necessary, so that the rice becomes soft and without any broth
Add to the skillet the olives, paprika, soy sauce, and chopped chili peppers
Season with salt to taste and serve immediately
Serves 6-8 people.
