Rice with vegetables

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Ingredients:

▪ 1 medium onion,
▪ 1 medium carrot,
▪ boiled peas,
▪ 1 medium tomato (or some sauce),
▪ 3 cups of tea (medium) rice,
▪ 1 tablespoon of fresh butter,
▪ 3-4 tablespoons of any oil,
▪ 6 cups of tea (average) with hot water.

Before starting the preparation of the final dish, carrots and peas should be boiled for around 30 min each.

Cooking method:

Put in a pot with a wide bottom (or in a large pan with a lid) 1 tablespoon of butter. Before frying the butter, add the diced onions. Stir them with a wooden spoon after letting them fry and even more blacken.

This is the moment that determines the taste of the dish we are going to prepare, so people, be careful, never leave the onion on the fire and let it cook by itself. When the doorbell or phone rings, remove the pot from the heat after you have extinguished it.

After the onions have turned yellow and softened a little, throw in the diced carrots (as well as the onions). At the end, add the tomatoes, which we cut into cubes again (after removing the skin and seeds).

After we have turned them and some tomatoes, add the boiled peas, salt and a little black pepper. Add the amount of rice and scalding water twice the amount of rice to the vegetable mass. We spread the mass in the water evenly, add the amount of oil and cover it with a lid.

If the water has started to boil in the meantime, we reduce the heat gradation, which we later reduce to minimum. We should not stir the cooked mass until it is wet.

Later, with a flat pan spoon, we turn it piece by piece so that the fat spreads evenly. Telegraph.