Red Rice With Yellow Vegetables

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Red Rice With Yellow Vegetables

 

6 to 8 ounces mushrooms, sliced (optional)

3 to 4 tablespoons vegetable oil

salt and freshly ground black pepper to taste

2 medium onions, halved and cut into thin slices

1 1/2 cups long-grain rice

1/2 teaspoon paprika

1 1/2 cups cooked chickpeas or one 15-ounce can chickpeas, drained, or 3/4 cup

chickpeas and 3/4 cup corn kernels

3 cups hot water

1/4 teaspoon cayenne pepper, or to taste

1/2 cup tomato sauce

1 large tomato, diced, 3/4 cup

1 yellow bell pepper, halved, cored, seeded and diced (optional)

1/3 cup golden raisins, rinsed and drained

1/3 cup almonds, toasted

 

If using mushrooms, heat 1 tablespoon oil in large, deep saute pan or shallow

stew pan.

Add mushrooms and saute over medium/high heat for 3 minutes, or until lightly

browned. Sprinkle with salt and pepper. Transfer to bowl.

Add remaining oil to pan and heat it. Add onions and saute over medium heat for

12 minutes to 15 minutes, or until tender and deep-brown. Remove half of onions

and reserve. Add rice and paprika to pan and saute, stirring, for 2 minutes or

until rice turns white. Add chickpeas, 2 3/4 cups hot water, 1 teaspoon salt,

pepper to taste, and cayenne pepper.

Stir once and bring to a boil over high heat, without stirring, for 10 minutes.

Mix tomato sauce with diced tomato and remaining 1/4 cup water. Add tomato

mixture and yellow pepper to pan without stirring.

Cook, covered, over very low heat for 8 minutes to 10 minutes, or until rice is

just tender. Add reserved onions, mushrooms and raisins without stirring.

Cover rice and let stand off heat for 5 minutes to 10 minutes.

Fluff rice lightly with a fork. Taste and adjust seasoning. Serve topped with

almonds.

Makes 6 servings.

 

 

 

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