Name of EventSpain Constitution Day
|Yield||4 to 6 servings|
|Preparation time||5-10 mins|
|Cooking time||25 mins|
2 cups long grain rice
1 12 cups water
14 1/2 ounces chicken stock
2 garlic cloves (minced)
1/4 tsp salt
1 cup vinaigrette salad dressing
1/2 cup red bell pepper (capsicum) (diced)
1/2 cup yellow pepper (capsicum) diced
12 cup green bell pepper (capsicum) diced
1 cup red onion (diced)
1 cup grape/cherry tomatoes or similar small tomatoes
1/4 cup fresh basil chopped
1 Rinse the rice under cold running water until the water runs clear. Drain thoroughly.
2 Place the rice, chicken stock and water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, stirring gently to keep the rice from sticking to the bottom of the pan.
3 When the water is boiling rapidly, stop stirring, cover the pan with the lid and turn the heat down to low. Let cook, without lifting the lid, for 20 minutes.
4 Remove from the heat, lift the lid to release the steam, and replace it immediately. Let stand, covered, for 10 minutes and set aside.
5 Meanwhile, crush the garlic with the salt making a rough paste. Add the garlic paste to the vinaigrette and let stand for at least 15 minutes to combine flavours.
6 Add the vinaigrette to the cooled rice and toss with the peppers (capsicums), tomatoes & basil.
7 Serve immediatly