Rice with vegetables and cuttlefish

You know what I like to cook rice. I like soupy rice as much, as Cuban rice or rice salads, to give some examples. Today's is a simple rice, the kind that is cooked over low heat in 20 minutes; a rice with vegetables and cuttlefish.

I try to always put a base of verdutiras to this type of rice. In these cases, onion, green pepper and red pepper become my best allies. A perfect accompaniment for what is the main ingredient, cuttlefish, to which they contribute flavor and color.

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Rice with vegetables and cuttlefish

Rice with vegetables and cuttlefish is a simple dish, perfect to integrate it into our weekly menu.

Author Maria

Kitchen: Traditional

Recipe type: Rice

Rations: 4

Preparation time:  5m

Cooking time:  35m

Total time:  40m

Ingredients

• ½ white onion
• 1 Italian green pepper
• 1 Italian red pepper
• 200 g. clean cuttlefish
• 1 tablespoon tomato sauce
• 1 cup of rice
• Prawn Fumet (or water)
• Olive oil
• Sal Island

Preparation

1. We put 3-4 tablespoons oil of olive in a low casserole and we give it heat.
2. Chop the onion and peppers and we poach in the casserole 5-10 minutes with a pinch of salt.
3. We incorporate the cuttlefish cut into rings and cook a few more minutes until it changes color and softens slightly.
4. We add the sauce tomato and rice. Sauté for a few minutes while we stir it.
5. We add the stock of prawns or water (2 cups and a half for one of rice), we lower the heat so that it boils but gently and cook for approximately 20 minutes.
6. When the rice is done, remove from the heat, cover with a cloth and let rest a few minutes before serving.

Nutritional information per serving

Calories: 129

3.3.3077