Tomato and Red Pepper Rice (Arroz con Tomate y Pimentón)

Plain white rice is eaten by most people in Colombia every day, but for entertaining, a more interesting rice dish is often served, such as this one.

This dish is the perfect accompaniment to your favorite grilled meat or poultry.
Enjoy it!

Ingredients
(4 – 6 Servings)

2 tablespoons olive oil
2 tablespoons chopped white onion
1 garlic clove, finely chopped
1 cup red bell pepper, sliced
2 cups long-grain rice
1 vegetable bouillon tablet
1 cup tomato purée
4 cups water
Salt

Directions

1. Heat the olive oil in a pot. Add the onions, garlic and red bell pepper and cook until onions are translucent, stirring occasionally, about 5 to 7 minutes.

2. Add the rice, stir with a wooden spoon to coat well, and cook for 1 minute.

3. Add the water, vegetable bouillon, tomato puree and salt. Bring to a boil, stir and decrease the heat to low.

4. Cover and cook for about 20 minutes or until the water is absorbed and the rice is tender.

5. Remove from the heat and let rest for 5 minutes.

Related posts:

1. Tomato and Roasted Pepper Soup (Sopa de Tomate y Pimentón)
2. Rice with Caramelized Onions (Arroz con Cebolla al Caramelo)
3. Arroz con Gandules (Rice with Pigeon Peas)
4. RICE WITH ANGEL HAIR PASTA (ARROZ CON FIDEOS)

Tagged as: Red Pepper, Rice, Tomato