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Method
1. Heat the olive oil in large heavy-based saucepan until
very hot. Add the onions and cook for 1-2 minutes until just
beginning to brown. Add the paste from the mortar and stir.
2. Stir in the beef and continue to cook over a high heat
for 2-3 minutes until all the meat is well sealed. Next add
the peppers and tomatoes and stir well.
3. Tip in the rice. Stir well and pour over enough water
to cover the ingredients by 2.5cm/1inch.
4. Bring to the boil, then cover and reduce the heat. Allow
to simmer for about 20 minutes or when the water has nearly
all been absorbed. You may need to add a little more water
if the rice is too al dente and the dish quite dry.
5. Just before serving sprinkle over the parsley and spring
onions.
Recipe courtesy Moacir XXX, 2003
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