Thomasina ants' red rice

Name: thomasina ants' red rice
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 220 g basmati rice; 2 el traditional olive oil; 1 onion finely shredded; 1 jalapeño pepper finely chopped; 1 toe garlic finely chopped; 400 g peeled canned tomatoes; 1 el tomato paste; 500 ml chicken broth from tablet or fresh; 50 g winter carrot in cubes; 50 g frozen garden peas

Side dish of basmati rice with onion, jalapeño pepper, garlic, peeled tomatoes, tomato puree, winter carrot, garden peas, cooked in chicken broth

Ingredients

Kitchen Stuff

1 oven-proof pan (Ø 30 cm)
1 baking paper

Directions

Put the rice in a sieve and rinse under the cold tap until the water remains clear. This prevents the granules from sticking together later.
Heat the oil in the ovenproof pan and fry the onion for a few minutes, then add the pepper and garlic.
Keep baking until the onion is translucent and add the rice, tomatoes and tomato paste.
Heat everything for 5 minutes, crush the tomatoes with a ladle and add pepper and salt to taste.
Add the stock and let everything boil gently.
Add the carrot and peas after 5 minutes and cook for about 10 minutes, until the liquid is absorbed and the rice is cooked.
Remove the pan from the heat. Place a sheet of baking paper on the pan and place the lid on it (so that the pan is closed properly).
Place the rice in a lukewarm oven at 120 ° C for at least 10 minutes and at most 2 hours.