Ingredients
200 g rice
200 g feta cheese of your choice
4 tomatoes (200 g)
1 small onion
1 vegetable stock cube
1 tbsp red pepper, 1/2 tsp cumin pinch of cinnamon
3 tbsp olive oil
parsley optional
cheese
Method
Onions fry in 3 tbsp olive oil, add the rice and fry until it becomes transparent. Add grated tomatoes, paprika, cumin and cinnamon. Lightly fry and pour 600 ml hot water with bouillon. Ready to cook rice. Serve hot, with plenty of grated feta cheese and parsley optional.
Containers:
Difficulty
Easy
Tested
0 users
Source
Saturday chef-Italian site