Name: Tomato and basil rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 rice measuring cups long grain rice; 1 brown onion - finely chopped; 3 cloves garlic - finely chopped; 3 tbsp tomato paste; 500 ml vegetable stock; 1 small red or green pepper; 1 tbsp dried basil and handful of freeh chopped basil); 1 tsp paprika; 1 tsp sugar; pinches of salt and pepper to taste; 2 tsp vegetable oil

AuthorHungry PandaCategoryVegDifficultyBeginner

Yields2 Servings

Prep Time15 minsCook Time35 minsTotal Time50 mins

INGREDIENTS

2 rice measuring cups long grain rice

1 brown onion - finely chopped

3 cloves garlic - finely chopped

3 tbsp tomato paste

500 ml vegetable stock

1 small red or green pepper

1 tbsp dried basil and handful of freeh chopped basil)

1 tsp paprika

1 tsp sugar

pinches of salt and pepper to taste

2 tsp vegetable oil

HOW TO MAKE

Put the oil into your rice cooker inner bowl and pressthe SLOW COOK function. Wait untl the oil gets hot.

Add garlic and onion then saute until translucent. Then add the dried basil and pepper and stir for 20 seconds so it doesn’t burn.

Add theremaining ingredients (except the fresh basil and stock) and mix until the tomato paste is stirred in.

Fill with vegetable stock to the WHITE RICE 2 cup level line marked on your bowl. Change the rice
cooker function to WHITE RICE or LONG GRAIN and Close the lid and press START.

When cooking is finished open the rice cooker, stir and then leave to rest on KEEP WARM for 10 minutes with the lid closed.

Add fresh basil and sitr into the rice.

Serve with a parsely garnish and fresh cut cherry tomatoes (optional) if you wish on the side.

Ingredients