Pettite Two a Pret

Hello Everyone 🙂

This recipe is from December, when I was experimenting with some winterish meals. It is inspired by a traditional meal cooked around Christmas, but as usual, I decided to change some of the ingredients.

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Servings:4- 5

Time to prepare:20-30 min

Time to cook:20-25 min.

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How To:

1. Chop the veggies into small pieces- onion, garlic, carrot.
2. Wash the rice and leave it aside.
3. Sauté the garlic and the onion in a preheated pan with oil.
4. Add the chopped carrot and rice and mix well.
5. Leave it for about 3-5 minutes or until the rice starts to become glassy.
6. Add the water or bone broth, as well as the bay leaves.
7. Leave it until the water is absorbed.
8. You will receive a bit of chewy rice not yet fully ready.
9. Add the spices and mix well.
10. Take aside.
11. Take each of the paprika and clear the stalk. Cut the top around the stalk, wide enough so you can put the rice filling in it.
12. With a spoon, fill all the paprika and place it in a baking tray.
13. In the baking tray, place 200 ml of water.
14. Place in a preheated oven for about 20 -25 minutes at 180 degrees.
15. Take it out and leave for a few min to cool down.
16. Serve with the sauce of the baked veggies.
17. Enjoy it as it is or as a side dish.

Optional:

• When you put the paprika to cook in the oven, you can add some veggies and, after blending them, make a sauce to use.
• I chopped a small onion, one clove of garlic, a carrot, and a tomato.
• After the meal was ready, I just used the leftover water and veggies in a blender to create a sauce for the paprika.

Enjoy 🙂

• This is the rice and veggies after cooking.

• I cut around the paprika handle, but if it is challenging for you, you can just cut the entire top.

• The paprika with the veggies before baking. I had just 3, but the rice mixture is for 4 or 5, depending on how big or small the paprika is.