Rice with Vegetables and Canned Corn

Risotto | Chinese cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice with vegetables and canned corn

Ingredients

Basmati rice - 1 cup
Carrot - 1 piece
Orange Bell Peppers - 1 piece
Canned Corn - 7.8 oz
Onion - 1 piece
Garlic - 2 cloves
Apple Wine - ½ cup
Turmeric - ½ teaspoon
Vegetable Oil - 3 tablespoons
Paprika - 1 teaspoon
Salt - to taste
Ground Black Pepper - to taste
Mild Chili Spice - to taste
Ground Cumin - to taste

Step by Step guide

Step 1

First, prepare the vegetables. Wash and peel them thoroughly. Cut the carrot, bell pepper, and onion into small cubes. Finely chop the garlic and chili pepper. Drain the corn in a sieve to remove excess liquid.

Step 2

In a saucepan, heat the vegetable oil well and sauté the carrot, onion, and bell pepper, adding them in that order and stirring occasionally. Once the vegetables soften, add the garlic and chili pepper. Next, add the rice. Stir well. Season lightly with salt, and add black pepper, turmeric, and paprika. Rub the cumin between your palms to release its aroma and add it to the saucepan. Cook the rice until it becomes slightly translucent, stirring occasionally.

Step 3

Next, pour in the wine and stir. Once the alcohol evaporates, add water to the saucepan, a couple of centimeters above the level of the rice. Cover with a lid and let it simmer on low heat for about 10-12 minutes.

Step 4

The water has been fully absorbed by the rice, which has swollen. Taste the rice. It is almost ready, slightly firm, which is what we need. Add the corn to the saucepan, season a bit more with salt, and gently mix. Cover again, turn off the heat, and let it rest for about 10 minutes. It can then be served on plates.