Rice with tomato paste rich in vitamins and minerals such as: vitamin B9 - 11.1%, manganese - 11.2%

Benefits of Rice with Tomato Paste

Vitamin B9 as a coenzyme they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to disruption of the synthesis of nucleic acids and proteins, resulting in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient folate intake during pregnancy is one of the causes of prematurity, malnutrition, and congenital deformities and child development disorders. A strong relationship has been shown between folate and homocysteine levels and the risk of cardiovascular disease.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.

You can see a complete guide to the most useful products in the appendix.

step by step recipe with photos

We present to your attention an interesting, unusual dish - rice with vegetables in spicy tomato sauce. The recipe is not fancy, and the result exceeds expectations. We use steamed long-grain rice as a basis; it does not fall apart, each grain remains separate from each other. As for vegetables, here you can use your entire arsenal that you have at hand. The only thing is that we definitely add pre-baked eggplant, it gives the dish a subtle baked aroma. We use hot ground chili pepper as spices, which will make the sauce piquantly spicy.

Ingredients

rice – 1 cup
concentrated broth - 1 cup
water – 1 glass
green beans – 5-6 pods
baked eggplant – 1 pc.
bell pepper – 1 pc.
purple onion – 1 pc.
carrots – 1 pc.
tomato paste – 60 g
garlic – 3 cloves
tomatoes – 3 pcs.
celery – 1 stalk
dry barberry – 15 g
ground chili pepper - a pinch
sea salt, vegetable oil, herbs

Preparation

1. Pre-clean all vegetables, wash and dry. Cut the onion into cubes, cut the juicy carrots into cubes, and also chop the celery stalk randomly.

2. Cut the bell pepper into cubes, cut the green beans into 5-6 pieces. Pour boiling water over the tomatoes, carefully remove the skin, and chop the tomato pulp as desired.

3. Heat a small amount of vegetable oil in a frying pan, saute all prepared vegetables for 7-8 minutes, the heat should be moderate, not strong, so that the ingredients do not burn.

4. Add coarsely chopped baked eggplant. By the way, in the summer, vegetables can be baked over an open fire; in this variation, the dish will turn out simply excellent.

5. Add the required amount of tomato paste, add dried sour barberry, add salt and a pinch of hot chili powder.

6. Now add water and a glass of concentrated chicken broth, fresh broth will also work, but add twice as much, excluding the water. Simmer all the ingredients for just a few minutes.

Almost every day we have to cook. And it may happen that the side dishes we are accustomed to seem something ordinary. But in fact, there are many options, we just sometimes drive ourselves into the framework of gastronomic conservatism. It would seem, how can you cook fried rice in a frying pan, and even so that it is unusual? (I repeat that the products in our recipes are the most common ones that are available in any store).

I present to you a simple recipe for fried rice with tomato paste, vegetables and chicken.

What you need for cooking:

Chicken fillet - 300 gr.;
Long grain rice - 1 cup;
1 turnip onion;
Carrots 1 pc.;
Tomato paste - 1-2 tablespoons;
Bell pepper 1 pc. (I used pieces of peppers of different colors);
Greens - dill, green onions;
Spices and herbs - thyme, turmeric, red pepper, salt.

Chilled chicken fillet can be bought in a store without any problems, but it’s cheaper to get it if (carcass, price per 1 kg. lower) yourself.

So, to prepare fried rice with chicken and tomato paste, we need to perform the following operations:

1. Preparation of products

The first thing to do is wash all the vegetables, rinse the chicken fillet with cold water and soak the rice.

It is best to soak a glass of rice in hot water first (so as to hide the surface), this will reduce the swelling time and overall cooking time of the dish.

If you use steamed rice (found in stores), then you don’t need to soak it. And ideally, you would also rinse the rice grains. And calmly move on to vegetables.

The washed onion is peeled and cut into squares, or strips, but the finer the onion is cut, the less noticeable it is in the finished dish (the taste remains).

Peel the carrots, cut off both ends, rinse with water again and grate (if you're lazy like me) or cut into strips. For experimental purposes, you can also cut it into cubes; in combination with bell pepper it will look good in the finished dish.

Sweet (Bulgarian) peppers are cleaned as follows: cut out the middle, clean out the seeds, if desired, you can rinse again, but it is not necessary. First cut into narrow strips (1cm maximum), then into cubes.

Our recipe for fried rice with chicken is supplemented with bell pepper; it is not necessary to use it, but then the dish will have no lecho flavor.

If desired or necessary, you can add garlic, although our rice recipe does not contain it, it will not be superfluous.

Cut the chicken fillet into square pieces, 1-2 centimeters in size. If you come across veins (sometimes it happens), it is better to remove them, otherwise it will be impossible to chew such pieces.

2. Processing chicken and vegetables

Place a thick-walled frying pan over medium heat and pour in vegetable oil so that the bottom is moistened.

After 5 minutes, add the chopped onions and carrots and fry. Until the onions are soft and golden and the carrots are a little lighter (they will transfer some of their color to the oil). And also cubes of bell pepper, but we would rather stew them than fry them. It should take about 5 more minutes.

Then fry the chicken fillet cubes in a frying pan with vegetables. Until they turn white from disposable ones. This usually takes 5-7 minutes.

At this stage you can add to the chicken. Our choice fell on thyme, turmeric and ground red pepper (you can use black).

3. Cooking rice with tomato paste

The next step in making fried rice is to combine the ingredients. Namely, we will add previously soaked rice to our mixture of chicken and vegetables. It can be combined with the liquid in which it was soaked. By changing the ingredients a little you can get something delicious.

We season with the main ingredient, namely two (or one) tablespoons of tomato paste, they will give the color and taste we require (as planned). And carefully mix our entire dish.

At this stage you can add salt, but not too much; the rice, of course, will absorb the salt, but we will have a chance a little later.

We have already written in another article what to do if you made a mistake and over-salted your food.

Therefore, it is better to play it safe and do this at the end of cooking. 5-10 minutes before the end of readiness.

Next, you need to fill the rice with tomato paste, vegetables and chicken with water so that the liquid covers the surface. It is advisable to do this with boiled warm or hot liquid. Otherwise, you may delay cooking the dish.

Close the lid and leave for 10-15 minutes.

If there is not enough water and the fried rice crunches in your teeth, you can add more (1 cm layer). And leave it for a while longer.

After which you can sprinkle with herbs, in our case these are chopped green onions and dill. And also add salt. Why do I suggest adding salt at this moment? It’s just that the rice is almost boiled and you can simply taste it, which means there will be less chance of over-salting.

Stir constantly for 5 minutes, rice with vegetables in a frying pan, helping the remaining moisture to evaporate, and also to mix our dish with the herbs and salt added a minute earlier.

Full readiness occurs the moment all the water has evaporated.

To make it more crumbly and soften the taste, you can add butter (a piece of 2x2 cm), this is unlikely to make the dish dietary, but for variety you can sometimes use it.

Bon appetit!

The complete cooking process takes 40-50 minutes.

The fastest way to make fried rice is this:

Pour in rice
Place the frying pan on heat
Clean and cut vegetables
Fry them for 5 minutes.
At this time we cut the chicken
Fry the chicken for 5-7 minutes. stirring
Add rice, tomato paste and mix
Fill with water and leave the lid on for 10-15 minutes.
Add herbs and salt
Dry the pan-fried rice for min. 5, stirring.

The procedure is a little more complicated for those who are cooking for the first time or have been cooking recently, but it speeds up the process a little, saving 5-10 minutes.

Well, I can congratulate you, delicious fried rice with tomato paste, chicken and vegetables is ready! Similarly, you can cook it with various vegetable additions (peas, corn) and meat (pork, beef), except that in this case it is better to reconsider the seasonings.

Especially for , stay tuned.

Also read:

Potato casserole with chicken in the oven | Step by step recipe

Calories: Not specified
Cooking time: Not specified

When summer comes, any housewife begins to look through soybean reserves and see what they ate during the winter, and what, on the contrary, is left. In my pantry, like yours, there are cucumbers, tomatoes, jam and lettuce. Salads are eaten the fastest, but for some reason cucumbers take a long time and are not so popular. Of the many salads that I prepare in the summer, vegetable salads with cereals have always been popular. My family really loves a very tasty salad with rice, with tomato paste for the winter, it has a lot of vegetables and it even looks like a complete dish that can feed a large family. If you prepare only a vegetable salad for the winter, then most likely few people will be full. But when you add rice to the salad, a completely different conversation begins. I suggest you prepare not a simple rice salad for the winter; it is prepared with tomato paste. The dish instantly changes its taste, becomes bright and appetizing. This salad is convenient to prepare at any convenient time, because tomato paste is always on sale, just stock up on simple vegetables and rice. Cook with pleasure! Check out others too.

Required Products:

- 1 cup round rice,
- 100 gr. tomato paste,
- 300 gr. sweet pepper,
- 300 gr. onions,
- 200 gr. carrots,
- 20 gr. salt,
- 10 gr. granulated sugar,
- 1 tbsp. vinegar,
- 150 gr. vegetable oil.

Step-by-step recipe with photos:

For the salad, we will chop the vegetables: finely chop the onion, grate the carrots and cut the bell pepper. The vegetables should be similar in size so that they cook evenly and at the same time. Since carrots are the hardest, it is better to simply grate them.

Place the vegetables in a saucepan, salt them, add granulated sugar and add vegetable oil. Simmer the vegetables for 20 minutes over low heat.

Cook the rice until almost done, place in a sieve to drain the water. Then we add the rice to the vegetables that are being stewed.

Add tomato paste right away with the rice. Since the rice is already ready, tomato paste will come in handy. If your rice turns out to be undercooked, then simmer for another 10 minutes with vegetables, and only then add tomato paste.

Simmer the salad for another 15 minutes (when rice and tomato paste are added) and add vinegar. Stir everything, wait for the salad to puff and bubble, and then immediately turn it off. Transfer the salad into jars and roll up the lids. I also suggest you prepare one like this.

In winter, rice salad with tomato paste will be a delicious addition to lunch or dinner. Bon Appetite!