Composition / ingredients
Cooking method
1. Peel and cut into small cubes carrots, peppers and onions.
2. Pour olive oil into a heated deep frying pan and fry the chopped vegetables for about five minutes.
3. Add green peas to the vegetables and fry for about 5 more minutes. Now we put the selected spices: salt, pepper, coriander, paprika, a mixture of dried herbs and a pinch of saffron.
4. Pour rice on top in an even layer over the entire area of vegetables.
5. Without stirring, pour boiling water over the whole mixture - preferably from the kettle at once.
6. When the rice boils, reduce the heat and close the lid. The water in the pan should boil a little.
7. Keep under the lid for about 20 minutes. When there is practically no water left, gently shovel the rice from the walls into the center to make a slide.
8. Let the rice steam for another 10 minutes. So that the rice does not stick together and does not stick to the pan, stir it and put it back into the slide.
Everything is ready! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Saffron - 310 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Paprika - 289 kcal/100g
- Ground coriander - 25 kcal/100g
- Herb mixture - 259 kcal/100g
- Jasmine rice - 353 kcal/100g
