Ingredients with Measurements:
- 2 cups of long-grain white rice
- 4 cups of water
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon of paprika
- 1 teaspoon of cumin
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of tomato sauce
- 1/2 cup of green olives, pitted and chopped
- 1/2 cup of raisins
- 1/2 cup of grated parmesan cheese
Special equipment needed:
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the rice under cold water until the water runs clear. Drain and set aside.
3. In a large saucepan, heat the vegetable oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
4. Add the red and green bell peppers, paprika, cumin, salt, and black pepper. Cook for 5 minutes until the peppers are tender.
5. Add the tomato sauce, olives, and raisins. Stir to combine.
6. Add the rice and water to the saucepan. Bring to a boil, then reduce the heat to low and cover the saucepan with a lid. Simmer for 15 minutes until the rice is cooked and the liquid has been absorbed.
7. Transfer the rice mixture to an oven-safe baking dish. Sprinkle the parmesan cheese on top.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until the cheese is melted and golden brown.
10. Let the rice cool for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 50g
Protein: 8g
Sodium: 710mg
Fiber: 3g
Sugar: 12g
Substitutions for ingredients:
- Long-grain white rice can be substituted with brown rice or basmati rice.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red and green bell peppers can be substituted with any color bell pepper.
- Green olives can be substituted with black olives.
- Raisins can be substituted with dried cranberries or chopped dates.
- Parmesan cheese can be substituted with any grated hard cheese.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use vegetable broth instead of water for a richer flavor.
- Add chopped fresh herbs such as parsley or cilantro for extra freshness.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent clumping.
- Use a saucepan with a tight-fitting lid to prevent steam from escaping.
- Let the rice cool for a few minutes before serving to prevent it from being too hot.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in a large bowl or on a platter garnished with fresh herbs.
Garnishes:
Garnish with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted vegetables such as carrots, broccoli, or cauliflower
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the rice is too wet, remove the lid and cook for an additional 5 minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tandil is a city in Argentina known for its traditional cuisine, including baked rice dishes.
Flavor profiles:
This dish is savory and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
Serve as a main dish or as a side dish with grilled or roasted meats.
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Region: Argentina