Créé avec l’IA
Spicy Rice and Butter Stew
45 min 592 kcal par portion Moyen
Ingrédients
4 Portions
- basmati rice1 cup
- unsalted butter2 tablespoons
- onion1 medium
- garlic2 cloves
- carrot1 medium
- bell pepper1 medium
- diced tomatoes1 cup
- chicken broth2 cups
- cumin1 teaspoon
- paprika1 teaspoon
- cayenne pepper1 teaspoon
- turmeric1 teaspoon
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear.
- 2
In a large pot, melt the unsalted butter over medium heat.
- 3
Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 4
Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 5
Stir in the diced carrot and bell pepper, and cook for another 5 minutes until they start to soften.
- 6
Add the diced tomatoes and cook for another 3 minutes.
- 7
Stir in the cumin, paprika, cayenne pepper, turmeric, salt, and black pepper.
- 8
Add the rinsed basmati rice to the pot and stir to coat the rice with the spices and vegetables.
- 9
Pour in the chicken broth and bring the mixture to a boil.
