Ingredients - Serves 6
- 2 cups long-grain rice
- 6 large capsicums (or bell peppers) of any colour, halved and deseeded
- 2 tbsp oil
- 1 tsp dried oregano
- 1 tsp paprika, optional
- 4 cups vegetable stock or water
- 4 tbsp fresh parsley, chopped
- ground black pepper
- Salt, to taste
- For the tempero caseiro
- 1 large (or 300 g) onion, finely chopped
- 4-5 cloves (or 12 g) of garlic, finely chopped
- 1 tbsp oil
- 2 tsp salt
Steps
- Preheat oven to 180C/350F
- To make the tempero caseiro
- Blend the four ingredients together to make a paste. Set aside
You can make larger quantities and store in the fridge for up to a week
- To cook the rice
- Heat the oil in a pot. Add the tempero caseiro and saute till aromatic. Don't let it brown
- Add the dried oregano, rice and paprika and fry till the rice just starts to brown. Don't let the rice stick to the pot
- Add the vegetable stock or water, adjust seasoning and cover and cook till all the water has evaporated
- Turn off the heat, mix in fresh parsley and ground black pepper and stuff into the capsicum halves
- Place in an oven-proof tray and bake for 20 minutes
- Serve warm
Add more water if the rice is not done
By Sirisha Tadimalla on