Tomato Rice I is an easy-to-make and nourishing dish, perfect for a warming winter meal. Serve with a mixed green salad and some chilled zohite wine. As a variation to this dish, chopped ham or chicken may be substituted for the shrimps.
2 oz. plus
1 tablespoon butter
2 garlic cloves, crushed
1 medium-sized onion, thinly sliced and pushed out into rings
1 medium-sized green pepper, white pith removed, seeded and sliced
8 oz. small button mushrooms, wiped clean and halved
10 oz. long-grain rice, washed, soaked in cold water FOR 30 minutes and drained
10 fl. oz. chicken stock
14 oz. canned peeled tomatoes, drained and
6 fl. oz. of the can juice reserved
2 tablespoons tomato puree
1 large bay leaf
2- teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoons salt
1 teaspoon black pepper
8 oz. peeled frozen shrimps, thawed and drained
In a large flameproof casserole, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the garlic and onion and fry, stirring occasionally, for 8 to 10 minutes or until the onion is golden. Add the green pepper and mushrooms and fry, stirring occasionally, for 3 minutes. Using a slotted spoon, remove the vegetables from the casserole and set them aside on a plate.
Add the remaining tablespoon of butter to the casserole and, when the foam subsides, add the rice. Fry, stirring constantly, for 4 minutes. Pour in the chicken stock, the reserved tomato can juice, the tomato puree, bay leaf, oregano, thyme, salt and pepper. Stir well to mix and bring the mixture to the boil.
Reduce the heat to low, cover the casserole and simmer for 10 minutes. Add the tomatoes, shrimps and fried vegetables and stir well to mix. Re-cover the casserole and simmer for a further 10 minutes or until the rice is tender and has absorbed nearly all the cooking liquid.
Remove the casserole from the heat. Remove and discard the bay leaf and serve immediately, from the casserole.