How to cook red rice fluffy. How to cook ruby ​​red rice in a slow cooker

Red rice "Ruby" is very good for health. Unlike childhood white rice, red rice does not undergo such enhanced processing and does not contain as much starch. Proponents of proper nutrition recommend eating unpolished wild varieties rice, containing more vitamins, amino acids and trace elements. The secret of this benefit unique product in the preserved bran shell containing a large number of fiber. In addition to the benefits, gourmets appreciate red rice for its pleasant nutty flavor, unique taste and great aesthetic appearance. That's just with this product you need to have to work, because in case of improper preparation it will be impossible to chew. You will also have to stock up on free time, as red rice takes much longer to cook than plain white.

Ingredients for Red Rice Pilaf:

• Chicken meat - 500 grams;
• Rice red "Ruby" - 200 grams (1 cup);
• Onion - 1 pc;
• Carrots - 1 pc;
• Garlic - 2 cloves;
• Bulgarian pepper - 1 pc;
• Water - 2.5 cups;
• Salt to taste;
• Olive oil for frying (can be vegetable) - 70 ml.

Red rice pilaf in a slow cooker - recipe with photo

This pilaf can be cooked both in a slow cooker and in a regular cauldron. I, for not having the latter, will do this in a slow cooker.

Pour olive oil into the multicooker bowl. It is better not to feel sorry for him, because in the process of cooking pilaf, it will rise from the bottom and soak the rice. We turn on the multicooker to warm up in the “Baking” mode.

We thoroughly wash the meat, cut it into medium-sized cubes and send it to the preheated multicooker bowl under the lid for 7-10 minutes.

In a separate pan in olive oil, lightly fry the onion, carrots, cut into strips and bell pepper. If you are switching to proper nutrition, in this case, vegetables can not be fried, or lightly fried in a grill pan without oil. Unfortunately, the pilaf itself without oil will turn out to be dry, and its use cannot be completely abandoned.

After the meat is half ready, we throw our frying to it. We mix everything well.

Ruby red rice should be thoroughly washed in a bowl, draining the water several times. Do this until the water becomes clear.

Put a glass of red rice on top of the meat and vegetables.

Pour two and a half glasses of water, salt, pepper. You can also add any spices of your choice. On top of all this beauty, lay out the garlic cloves, close the lid and set to the “normal cooking” mode for 1 hour and 20 minutes.

After some time, we get an incredibly tasty, fragrant and hearty pilaf with red rice "Ruby". The pilaf turned out very juicy, but at the same time tender.

Red unpolished rice owes its benefits to a shell rich in minerals, fiber and vitamins. Anthocyanins, which color the surface of grains, are powerful antioxidants. Due to the dense shell, cooked rice is crumbly.

The regular consumption of such a cereal in food has beneficial effect on the whole body: improves bowel function, reduces weight, cholesterol and blood sugar levels.

Features of varieties

Iran is considered the birthplace of rice, but now cereals are grown in many countries with a humid subtropical climate. Such varieties are especially popular in Asia. In ancient China and Japan, such rice was revered as sacred. In the old days, it was served only in noble houses and temples. The main food product of the inhabitants of highland Tibet is Bhutanese red rice. Its grains are medium in size and relatively soft shell. After cooking, they become pale pink and slightly sticky.

Indians prefer the ruby ​​variety - rice with a dark brown color and a dense structure. In Thailand, long-grain cereals with a delicate shell are cultivated, mild taste and a complex aroma consisting of bread and milk notes. In Europe, red rice is grown in southern France - in the province of Camargue. Among gourmets, the Californian ruby ​​variety, which grows in the US states of Georgia and South Carolina, is especially appreciated. This rice has a dark, rather burgundy hue. Such a cereal, cooked correctly in a slow cooker, retains all valuable substances which attracts people leading a healthy lifestyle.

Cooking preparation

Unpolished red rice must be sorted out before cooking. To make it easier to detect garbage and bad grains, grits are poured on a flat surface in small portions. Then it is distributed in one layer. After removing everything superfluous from the handful (pebbles, husks, darkened or crushed grains), the procedure is repeated with the next portion. The groats cleaned from impurities are washed several times cold water. Do this until the liquid is no longer cloudy.

How long does it take to cook rice?

In a saucepan, red grains are boiled on average for 30-40 minutes. In a slow cooker, the cooking process lasts a little longer - 40-60 minutes. Pre-soaking allows you to shorten the cooking time. IN cold water rice is kept for 2-3 hours, in hot (not higher than 60 degrees) - an hour.

How much liquid is taken per glass of cereal?

The ideal ratio is two to one, but in the case of round-grain red rice, you can use 3 cups, as it absorbs moisture more. After soaking excess water drained. The cereal is transferred either to a pan with a thick bottom, or to a multicooker bowl.

Cooking method: step by step instructions

To prepare a side dish for three people, take 600 ml of water, 200 g (or a glass) of red rice, 0.5 teaspoon of salt and a tablespoon of vegetable oil. IN this case strict observance of the proportions of liquid and cereals is a guarantee that the dish will eventually turn out to be crumbly and tasty.

How to cook rice side dish the traditional way?

• Pour cold water into a bowl with cereal. Salt the rice and put on a large fire.
• Remove the foam that appeared during boiling with a slotted spoon. Next, lower the heat and cover the pot with a lid.
• After 30-40 minutes, check for softness. If the cereal is not ready yet, cook it for 10 minutes.
• Turn off the fire. Let the rice stand covered for 5 minutes.
• Add oil, mix everything.

Sometimes during the cooking process, the water in which the rice is boiled turns dirty red. If desired, it can be changed to clean 5 minutes after boiling. In this case, the garnish is salted at the end, and not at the beginning.

Cooking in a multicooker

• Pour prepared cereals in a multicooker bowl hot water, add salt.
• Set the program "rice". If there is no such mode in the multicooker, choose another one - “porridge” or “buckwheat”.
• Wait for the sound signal. Taking out the bowl from the multicooker, try the dish for salt.
• Add vegetable oil. Mix everything, close the lid and let it brew for 5 minutes.

Combination with other products

Pot-cooked or slow-cooked red rice, drizzled before serving lemon juice, - independent, quite nutritious and tasty dish. At the same time, it can be added to salads or served as a side dish. It pairs well with various vegetables: carrot, zucchini, bell pepper, cauliflower, spinach. Based on red rice and mushrooms, you can cook delicious vegetarian pilaf. great idea For hearty breakfast is a porridge made from cereals, dried fruits, nuts, honey.

Vegans and Orthodox believers in the days of strict fasting should cook "kiribat" - rice pudding in Sri Lankan. Its peculiarity lies in the fact that red rice is not cooked on water, but on coconut milk. Cereals take 1 kg, liquids - 1.75 liters. Salt (0.5 tsp.) and vegetable oil (2 tablespoons) are added. Further ready porridge spread in a mold with a rim. The height of the rice layer should be 2-2.5 cm. After the pudding is baked and cooled, it is cut into diamonds. Traditionally "kiribat" is served with spicy snack"pol sambol", but it is also possible with sweet sauces - fruit or vanilla.

Red rice with turmeric is a very easy to prepare, hearty and tasty dish. In addition, this dish is an example healthy cuisine: after all, it consists exclusively of lean ingredients. The basis is Brown rice with a pleasant brownish color and a delicious nutty flavor. Bright yellow turmeric gives the dish spicy taste and a slight golden hue, vegetable oil is the link. And the side dish was prepared using a modern kitchen gadget - a multicooker, which will save you from constant stirring of rice during the cooking process and slightly reduce the cooking time.

Ingredients listed are for 4 servings.

Ingredients:

• rice brown (brown) long-grain unpolished - 250 g
• refined sunflower oil - 2 tbsp. l.
• turmeric - 1 tsp
• salt - to taste

Cooking method cooking in a slow cooker red rice with turmeric and vegetable oil

Put the red rice in a bowl, pour in cold water and rinse the grits in a circular motion, changing the water several times. Then transfer to a colander and rinse again with running water.

Pour into a multi-pot sunflower oil and pour in the cereal.

Add salt to taste and season with turmeric. Mix well.

Pour in 700 ml of filtered water.

Close the multicooker lid by turning the valve to the “Closed” position. Set the Rice mode to 35 minutes. If this mode takes less time in your multicooker model, then after the beep, set the additional time so that in total you get 35 minutes.

If there is no “Rice” mode, set the “Porridge” or “Pilaf” mode. Also, for cooking cereals in a slow cooker, the stewing mode is excellent.

When the beep sounds, release the steam and open the lid. Mix the rice thoroughly.

Lay out brown rice with turmeric on portioned plates and serve immediately. This side dish will great addition to meat and poultry dishes, especially it goes well with stewed chicken or meat.

From meat dishes this side dish can also be recommended beef stew with vegetables, meat cuts with egg, baked cutlets with bechamel sauce.

By the way, for lovers of spicy turmeric, there is an amazing recipe for rainbow bread with cheese filling baked in a slow cooker.

Bon appetit!

Step by step recipe cooking red rice with turmeric in a slow cooker was prepared by Anna.

vkusnonatalie.ru

Red rice in a slow cooker

The advantages of red rice in a slow cooker in addition to mass useful substances and a beneficial effect on the body is the impossibility of boiling due to a softer shell. This means that it will never turn into porridge, but if you are worried and not sure about cooking. Use a slow cooker, it will definitely never work rice porrige.

By the way, red rice has several varieties, each of which has a different taste and shade. When cooking, it happens that the water acquires a pinkish color, you should not be afraid, but if you are worried, you can drain it and collect it clean.

The most important thing before cooking is to sort and rinse the rice well, this is actually a 40% guarantee of a well-cooked dish.

Ingredients:

• glass of red rice
• 2.5 cups of water
• olive or butter

Cooking red rice in a slow cooker

To begin with, the rice needs to be sorted out and the spoiled grains or small debris, which is sometimes present, removed.

We put the rice in the bowl of the multicooker, fill it with water specified quantity, but to save time on cooking, we recommend pouring the component with hot water. Maybe even boiling water. Salt and set the program for cooking "rice".

After the beep, we try the rice for salt, add salt if necessary, add 2 tablespoons olive oil or cream, stir and let it brew under closed lid.

If the butter is ice cream, turn on the “heating” program, a low temperature will help melt the butter and at the same time make our red rice in the slow cooker more tender and airy. We serve the ingredient with meat or vegetable dishes.

multivariki.ru

How to cook red rice in a slow cooker?

Rice - the most popular product many, sometimes dissimilar national cuisines. But more often in this case they talk about white rice. But how to cook red rice is a question that raises certain doubts due to some "exoticism" of this species.

Nevertheless, colored varieties of rice are increasingly appearing on store shelves. Perhaps the red product is in the greatest demand (Fig. 1).

Before you learn how to cook it properly, you should pay attention to its nutritional benefits.

Red rice and its varieties

Rice. 2. The nutritional value red rice.

Red rice is one of the oldest varieties of this crop. It has been cultivated since ancient civilizations, mainly in Asia. Moreover, in his family, he occupied a privileged place, since, as a rule, members of the royal families ate it. Since ancient times, red rice has been valued for its healing properties: it was actively used in oriental medicine.

It is cultivated in different countries the world today. The most famous are its varieties:

1. Short-grain rice Camargue (south of France). As a result of cooking, it becomes slightly sticky.
2. Himalayan red rice (India). Soft grains of this species have a complex spicy aroma.
3. Rhys Rubin (India). Used for food and as part of religious rituals.
4. Thai red rice (Thailand). It has a refined taste with a pronounced aroma of flowers.
5. California ruby ​​(USA). It has a more saturated (burgundy) color. Valued among gourmets.

With all the differences, all red varieties have common properties: wealth dietary fiber(Fig. 2) and a high content of anthocyanins in the shell - natural pigments that give the culture an original color.

Dishes made from red rice a wide range. It is good both as an excellent side dish for meat, poultry, fish, and as a separate dish in combination, for example, with mushrooms or vegetables. In addition to pleasant sweet taste and good digestibility, this rice also has health benefits.

Product benefits

The increased interest in red-grained species is explained not so much by the fact that it is simply delicious, but by the high healing potential of such rice and its role in organizing a healthy diet.

Nutritionists note the balance of the product in terms of vitamins, proteins, carbohydrates, minerals, lipids. Red rice is officially classified as a food that helps to increase immunity, reduce the risk of the onset and development of oncological and cardiovascular diseases, and normalize digestion.

Special mention should be made of anthocyanins - glycoside pigments, which in the human body can appear only with food. These are very energetic antioxidants that effectively bind oxygen radicals and prevent rapid aging and cell death.

Since anthocyanins are mainly concentrated in the bran shells of grains, unpolished (slightly polished) products are especially valuable for a healthy diet.

cooking red rice

From red-grained cereals you can cook a large amount variety of dishes. But regardless of this or that recipe, it will be delicious only when the rice groats are properly boiled.

First of all, it must be borne in mind that varieties of red shades are cooked a little longer than white varieties. But do not be afraid that such rice can be digested, as this will be prevented by the previously mentioned unpolished shell of the grains.

Today, many manufacturers of this valuable product in their instructions they separately indicate how to cook it in such a way as to preserve all the useful taste and healing properties. But the differences here are minor. Moreover, the basic rules on how to cook red rice are so simple that they can be followed even by absolute beginners.

To begin with, dry rice should be cleaned of impurities and dust. In search of foreign grains, it is sorted out in the same way as any other rice. Cleaning is completed by washing (several times) in clean water.

You can cook rice in a slow cooker or in an ordinary saucepan (preferably with a thick bottom). Groats are poured with boiling water (about 500-550 ml of water per glass of rice grains). In this case, you need to make sure that boiling water covers a layer of cereals for at least two fingers.

Then the contents of the pan are salted and begin to boil. After the water boils, it is necessary to reduce the heat and remove the foam from the water surface. Next, cover the pan with a lid and continue to cook the rice for 30-40 minutes.

Rice. 3. Rice with shrimp and green beans.

Many chefs note that the cooking time depends on the characteristics of a particular variety. But people who know how to cook rice groats for further use in various dishes, usually wait for the complete disappearance (evaporation) of water from the surface of rice. The grains themselves should be soft and well cooked.

Even knowing in general how to cook red rice, you should not neglect the following "little things":

1. Pre-soaking red rice reduces cooking time full cooking product. Also, soaked rice becomes lighter when cooked.
2. A rice dish is especially tasty if sprinkled with lemon juice (lime juice) before serving.
3. Ready-made boiled rice can be stored in the refrigerator for no more than three days. At the same time, it should be in a container under a lid.
4. At healthy eating to boiled red rice meat sauce better not to add. In this case, the dish will be too high in calories.

Two Easy Red Rice Recipes

Rice with shrimp and green beans (Fig. 3)

Ingredients:

Figure 4. Red rice with mushrooms.

• red rice - one and a half glasses;
• frozen shrimp - 300 g;
• fresh (frozen) beans - 100 g;
• green onion - 1 bunch;
• ginger root - 15 g;
• garlic - 3 cloves;
• sesame oil - 3 tablespoons;
• oyster sauce - 70 g.

Boiled red rice. In a hot frying pan sesame oil minced garlic and ginger root are fried. This is where the beans are added. After 3-4 minutes, put rice, shrimp (pre-thaw), onions in the pan, add sauce and spices to taste. The contents of the pan, stirring, are fried until cooked over high heat for a minute.

Red rice with mushrooms (Fig. 4)

Ingredients:

• rice - one and a half glasses;
• mushrooms (champignons or others) - 300 g;
• medium-sized carrots - 1 pc.;
• bulb - 1 pc.;
• basil - 1 bunch;
• butter;
• ground red pepper.

Rice is boiled. Large mushrooms are cut into plates, small ones - into 4 parts. Vegetables are cut into cubes and fried in a frying pan in melted butter. Mushroom slices are added to lightly fried vegetable cubes and, stirring constantly, fry until golden brown. Salt and pepper the resulting mixture and add to boiled rice. It is especially delicious to eat this dish if the rice is sprinkled with chopped basil.

Instead of a conclusion

Red varieties of rice - great way and satisfy your hunger and enjoy exquisite taste.

But still it is necessary to comply with the measure. Moreover, with such delicious product it is very difficult not to get carried away and not to forget about your own figure.

lediznaet.ru

How to cook red rice fluffy

If you look closely at the shelves with packs of rice in a supermarket, you will notice how the assortment has expanded in recent years. Now it is possible to buy not only the usual for any Russian white variety rice, but also black, brown and red.

However, many people have a question about how to properly prepare a side dish from such cereals and what dishes it should be added to in order to get Tasty dinner. In the article below, you can learn about the benefits of red rice as a product and the most effective ways its preparation.

The benefits and harms of red rice

For the first time, red rice began to spread throughout China, where it was served to the table only by very rich people with a high origin. Now it has become available to everyone.

In fact, of all the types available, it is red rice that is considered the most useful. This is due to the fact that such grains are not subjected to grinding at all. As a result, red rice completely retains all useful fiber. Also, this grain is filled big amount amino acids, vitamins and minerals. All this is extremely beneficial for the body.

Red rice is real treasure vitamin B, phosphorus, magnesium, copper, calcium, iron and other minerals. Women who use it constantly do not experience problems with hair and nails.

Surprisingly, the magnesium in rice also helps those who experience problems with insomnia and pressure, as well as strengthens muscle tone. Due to the presence of calcium, bone tissue is strengthened, and osteoporosis and arthritis simply will not bother.

However, one of the main useful properties such rice is that it is considered to be one of the most powerful antioxidants. With its constant use, the risk of cancerous tumors decreases. The panathionides contained in it improve the condition of the skin, making it more elastic and reducing the number of wrinkles.

Like any kind of rice, red contains a lot of dietary fiber. Its use is useful for those who have problems with digestion. One of the functions is to remove toxins and prevent the development of cholesterol and diabetes.

On the shelves of large stores you can find not only white, but also black, and brown, and even red rice. Today we are talking about the latter. How to cook red rice, how it differs from the rest, and what dishes can be prepared from it.

Such different rice

Each type of rice has its own characteristics. Habitual White rice- The most common. Polished and translucent, it is prepared in just twenty minutes. But the content of vitamins in it is less than in other varieties.

Black rice holds the record for the content of nutrients and trace elements, but it takes 40-50 minutes to cook. The grains are very tough, so they need to be soaked for several hours before cooking.

Brown or brown rice is a favorite of losing weight. It removes harmful substances from the body and is no less useful than black. Ready in about 25 minutes.

The red rice we are interested in is the most satisfying. Energy value 100 grams of this product is 350-410 kcal. Its color can have shades of red, purple or maroon. True, only the shell is multi-colored, but inside it is still, as a rule, white.

How to cook a "red side dish" on the stove

Consider how to properly cook red rice, taking into account its features. It is great for a side dish, as it remains crumbly after cooking. It goes well with vegetables, mushrooms, chicken, fish, dried fruits. It is possible with meat, but the satiety of such a dish will go off scale.

• So, put a pot of water on the fire and add salt. While boiling, sort and rinse the rice.
• Pour the grits into boiling water and simmer for 40-50 minutes over low heat. IN finished product add butter or vegetable oil.

To reduce the cooking time, you can pre-soak the cereal in water, but then the content nutrients decrease.

Other cooking methods

Now we will tell you how to cook red rice in a slow cooker and microwave.

Pour the washed rice into the bowl of the multicooker, fill it with water, add salt and oil. For 1 glass of product, 2-2.5 glasses of liquid are taken. We set the mode "Rice" or "Pilaf". At the end of the mode, it is advisable to leave the cereal in the slow cooker for another 10 minutes in the heating mode.

If you cook in the microwave, then you need to do this: place the cereal in a fireproof dish, pour water, add salt and, if desired, oil. Set the maximum power and send the cereal to the oven for 5 minutes. Then take out, mix, close the lid and return to the microwave for 15 minutes. When ready, let the bowl of rice stand for a few more minutes in the oven.

Fragrant garnish

How to cook red rice if you need a non-trivial, but easy-to-cook side dish? Use spices!

You will need a stewpan, a couple of cloves of garlic, an onion, a tablespoon of tomato paste (or grated tomatoes) and two teaspoons of Provence herbs seasoning.

Chop the onion and garlic small pieces and fry for 3 minutes in olive or other vegetable oil in a saucepan. Add tomato paste and cook for another two minutes, stirring occasionally.

Pour in water or chicken bouillon, salt and bring to a boil. Pour the washed rice, seasoning, cover, set aside slow fire and wait about 40 minutes. When ready, do not rush to serve - let the rice "reach" a little.

Simple cottage cheese and rice dessert

Prepare a quarter cup of red rice and half a cup of white rice, 200 grams of 9% fat cottage cheese, two teaspoons of cranberries and a few kiwi slices.

• Boil both rice in the same bowl until tender. It's okay if the red turns out to be more dense.
• Mash the cottage cheese with a fork, add sugar to taste, a little salt and cinnamon (if you like). Mix it with cranberries and rice.
• Put the mass into molds, decorate each with a slice of kiwi. If desired, sprinkle with coconut flakes for beauty.
• Send the molds to the preheated oven for half an hour.

hearty soup

Ingredients: 100 grams of red rice, a glass of tomato juice, 3 potatoes, 1 onion, 300 grams of mushrooms, sour cream, vegetable oil, parsley and dill, salt and pepper.

• Boil rice. You can leave it a little firm.
• Put a pot of water on the stove. While boiling, peel and dice the potatoes and add them, along with the rice, to the boiling water.
• Cut mushrooms and onions. Fry them together in a pan, and then add to the soup. Salt.
• Now pour in the tomato juice and bring to a boil, but do not boil. Add greens, pepper and, if you like, Bay leaf. Turn off the heat and let the soup simmer for a while, covered.

Serve with sour cream and herbs.

A little about the varieties and cooking time

The above is the approximate cooking time. How long to cook red rice depends on its variety, as well as whether you soaked it before cooking or not. You may also find that your red rice is not so red, but this is also due to the difference between varieties.

• For example, Bhutanese red rice is cooked in 45 minutes without pre-soak and 25 minutes with soaking. Ready meal has a pale pink color.
• Before cooking red rice with bright aroma Hom Daeng, it is better to soak it overnight. Then cooking will take 10-15 minutes. Without pre-treatment this will take 40 minutes.
• Fergana rice devzira has a white core and a dark pink shell, and is cooked in 30 minutes after a three-hour soak. This variety has several subspecies, and it is recommended to soak all of them for 2-5 hours, then the cooking time will vary between 25-35 minutes.
• Subspecies dastar-saryk in cooked form has amber, and when cooked, it increases seven times. Chungara turns out to be white at all.
• Rubin is produced in Russia - the first Russian large-grain variety grown on an industrial scale. How to cook Ruby red rice is written on its packaging: the manufacturer recommends doing this for 30-40 minutes on low fire and with the lid closed, and add salt and oil after cooking.

The benefits and disadvantages of red rice

Red rice has a beneficial effect on the condition of the skin, helping to prolong its youth. Fights bad cholesterol. It satisfies hunger well and is easily absorbed by the body. It is a powerful antioxidant. Contains calcium, potassium, iron, phosphorus, iodine, vitamins E and B (B 1 , B 2 , B 6 , B 3). Due to the absence of gluten (vegetable protein), even children and allergy sufferers can eat red rice.

As for the disadvantages, as already mentioned, this is a very nutritious thing, so losing weight people should be moderate when using it. However, it still does not eat much.

Diabetics should take note that red rice can cause a spike in blood sugar levels.

Finally, arsenic is often used as a pesticide in cultivation, so when buying, you need to make sure that the cereal has passed the toxicological control in Russia.

So we figured out how to cook red rice. Bon appetit!

In ancient China, red rice was available only to very rich and noble people. He was appreciated (and continues) for high content trace elements, vitamins and antioxidants. Nowadays, anyone who knows how to cook red rice can enjoy imperial food. Its shell is easier to digest than traditional white. For this reason this variety not subjected to grinding, which provides such a high content of fiber, minerals and vitamins. Red long-grain rice is especially valued. How to prepare it for use as a side dish? In what dishes is it appropriate to use it? These are the main questions, the answers to which will make its use not only useful, but also enjoyable.

How to cook for a side dish

About 800 ml of water and half a teaspoon of salt are taken per glass of cereal. Before cooking red rice, it is washed several times in cold water until it becomes transparent (in principle, this also applies to any other variety of this cereal). Then the cereal is poured with boiling water, salted and left to simmer for about 40 minutes. Cooking times may vary depending on the particular variety of red rice (there are several). As a rule, it is indicated on the packaging. It is difficult to digest such cereals, so you don’t have to worry too much. All moisture should evaporate, and the grains should become soft.

After that, the fire is turned off, and the porridge is left to brew for another 20 minutes. You can add a little butter or olive oil to it. It turns out quite nutritious, but not heavy. Such a side dish is usually served with vegetables (it is also possible with fruits). Meat and fish are rarely consumed with it.

How to cook red rice with chicken and peas

To prepare a delicious, nutritious, but not heavy dish, you can use this recipe. per pound chicken fillet you will need one and a half glasses of rice and green peas (you can take frozen), 2 glasses of broth (preferably natural, but a cube is also suitable), 3 bell peppers, an onion, 3 tablespoons of tomato and olive oil, garlic clove and salt to taste. From spices take oregano, Cayenne pepper and paprika - 1 tablespoon each.

Before cooking red rice, it is washed, the chicken is cut into medium-sized cubes, the vegetables are cleaned and finely chopped. In a deep frying pan or saucepan, heat the oil and send the meat into it, frying for 5 minutes. Then onion, garlic, bell pepper and oregano are poured there. After 3-4 minutes, add the rest of the seasonings, rice and mix everything. Next comes the turn of the broth with tomato. After the liquid begins to boil, reduce the fire, add salt and cook under the lid until the broth is completely absorbed (about 25 minutes). At the end, peas are added, mixed and after 2 minutes they are turned off, leaving it to brew for some time. Served hot.

Vegetarian pilaf

Red rice is very popular among non-meat eaters. For this reason, most recipes with it are vegetarian. For a glass of red rice, take 750 ml of water, 2 carrots and onions, 100 g of green beans, chili peppers, a spoonful of olive and butter. You will also need salt to taste and a few

In a saucepan, mix butter with olive oil. Peeled and chopped onions with carrots are fried on it. Then there is chopped beans and washed rice. After 5-7 minutes of frying, the mass is poured with water, salted, chili is added. After boiling water, the fire is reduced to a minimum. Cashews are chopped and fried separately, also adding to pilaf. Cook until the rice is cooked - about half an hour.