Rice with leeks and dried red peppers
A vegan recipe in which the leek is a worthy protagonist as it embraces the rice with so much sweetness, while the dried red peppers give the dish a smoky taste that you will definitely love.
Servings: 4 people
Ingredients
- olive oil
- 2 onions, finely chopped
- 700 gr leeks, cut into thick slices
- 1 carrot, cut into slices
- 2-3 dried red peppers
- salt
- freshly ground black pepper
- ¾ cup Carolina rice
- 2 cups water
- chicken stock
- paprika
- 2-3 tbsp tomato sauce
For serving
- olives
- lemon juice
- red pepper flakes
Instructions
- In a large saucepan, over medium to high heat, add the olive oil and after it heats up, add the onions. Saute for 3-4 minutes, or until onions are soft.
- Add the leeks together with a little water. Cover the pot and cook over medium heat for about 20 minutes, until the leeks are soft.
- Then add salt, pepper, carrots and dried peppers. Mix well and cook for another 3-4 minutes.
- Then add the rice, red pepper and tomato sauce and mix well. Finally add the water and the chicken broth, and after bringing to a boil, simmer for about 15 minutes.
- Serve with plenty of lemon, red pepper flakes and olives.