Pepper casserole with red rice

Rice and risotto
1 hour
Very cheap
Hot recipe
Pepper casserole with red rice


Serves two:
2 onions
1 carrot
1 corno pepper
1 red bell pepper
4-5 Pasilla Bajio Pepper
2 bay leaves
2 sprigs of thyme
2 sprigs of coriander
400g canned tomatoes
2 apples
140g red rice
100g mascarpone cheese
Mince the onions and carrot finely. Cut the sweet peppers into thin stripes. Cut all Pasilla Bajio peppers into slices, except one. Set aside the remaining Pasilla.
Saute in a pan with oil for ten minutes, then add the canned tomato and the herbs, tied in a bouquet. Cook 30 minutes over low heat.
Meanwhile cook the rice in a large pot of boiling salted water. Drain the rice after 30 minutes, when tender but still al dente.
Remove the herb bouquet from the pan.
Peel the apples and cut into cubes, then add them to the pepper casserole and cook ten minutes.
Put on two serving plates and garnish the red rice with some dollops of mascarpone cheese and slices of the last Pasilla Bajio pepper.

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