There are many of us who prepare rice during the weekend. Personally, I usually do it on Saturday, always adding a little more to solve Monday's meal. So I did it last Saturday with this creamy rice with cherry tomatoes that I propose today.
In 45 minutes you can have a proposal as tasty as this ready to serve. The fried onion, pepper and leek It brings a lot of flavor to this rice, of which, however, the tomato and cheese are the protagonists. The tomato gives it a lot of color, while the cheese is responsible for the unctuousness and creaminess of this rice.
Doing it will be very easy since it does not require any prior preparation. And if, like me, you prepare it on Saturday also thinking about Monday, you will start the week with everything or almost everything done. And there is no better way to start the week. Incorporate a spinach and strawberry salad to the menu and it will be complete.
The recipe
- 1 white onion
- 3 tablespoons of oil
- 1 Italian green pepper
- ½ red pepper
- 2 large leeks
- 1 cup of rice
- 3 cups vegetable or chicken broth
- 2 teaspoons double concentrated tomato
- 1 teaspoon of chorizo pepper pulp
- A pinch of turmeric
- A pinch of sweet paprika
- a dozen cherry
- 20-30g cheese powder
- Salt and pepper
- We chop the vegetables and heat the olive oil in a low saucepan.
- Sauté the vegetables for 10 minutes over medium-low heat.
- Then we add the rice and sauté a couple of minutes.
- Now, we pour the boiling broth, the concentrated tomato, the chorizo pepper and the spices and cook over medium-high heat with the pan covered for 6 minutes.
- Then, uncover the pan, stir, add the cherry tomatoes cut in half.
- We lower the fire so that the boil is maintained and we cook 10 more minutes, or until the rice is almost done.
- So, we remove from the fire, we add the cheeseMix and let the rice rest for 3 minutes, covering it with a cloth.
- We serve the creamy rice with hot cherry tomatoes.