Traditional South American criollo, or creole cooking, comes to us with simple directions. This rice and tomato dish is called a soup, but is more of a side dish, somewhat like Spanish rice.
Ingredients:
- 1/2 cebolla picada - 1/2 onion, chopped
- 1 cucharada ají picado - 1 tablespoon hot peppers, chopped
- 3 cucharadas manteca - tablespoons oil or lard
- 3/4 litro agua hirviendo - 3/4 liter boiling water
- 2 tazas tomates picados - 2 cups tomatoes, chopped
- 1/4 taza arroz - 1/4 cup rice
- 1 diente de ajo picado - 1 garlic clove, minced
- 1 cucharada perejil fresco picado - 1 tablespoon fresh parsley, minced
- sal - salt to taste
Preparation:
Freír la cebolla y el ají en la manteca. Agregar el agua hirviendo, el arroz, el tomate y el ajo. Una vez bien cocido, colar todo y agregar el perejil picado antes de servir.
Saute the onion and pepper in the oil until soft. Add boiling water, rice, tomato and garlic. Simmer until the rice is done, drain if necessary, and serve with parsley as garnish.