The rice is soaked, washed. Then drain it well and fry in olive oil, stirring constantly so it doesn't stick and browns evenly.
Blend the tomato with the garlic and onion.
Once it is nicely browned, add the chopped vegetables and the strained tomato mixture, and let it season for 3 minutes.
Season with salt and add 3 cups of hot water,
put in the sprig of parsley, cover, and let it simmer until the rice is cooked and the water is absorbed.
It should be perfectly dry.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?