Name: Vietnamese tomato rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 1 brown onion (150g), chopped finely; 2 clove garlic, crushed; 3 tomatoes (450g), peeled, seeded, chopped finely; 2 tablespoon tomato paste; 4 cloves; 2 cup (400g) white long-grain rice; 3 cup (750ml) water

Ingredients

2 tablespoon peanut oil

1 brown onion (150g), chopped finely

2 clove garlic, crushed

3 tomatoes (450g), peeled, seeded, chopped finely

2 tablespoon tomato paste

4 cloves

2 cup (400g) white long-grain rice

3 cup (750ml) water

Method

1.Heat oil in medium saucepan; cook onion, garlic, tomato, paste and cloves, uncovered, about 10 minutes or until mixture is thick and pulpy.

2.Stir in rice and the water; bring to the boil. Reduce heat; cook, covered tightly, over low heat, about 15 minutes or until water is absorbed. Remove from heat; stand, covered, 10 minutes. Fluff rice with fork.

3.Serve with warmed chapati, if you like.

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Ingredients

Method

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