Hello friends and fellow foodies!
For some time I had this idea of a tomato rice but for some reason, among them my “Sous chef’s” doubts of its possible success, I had not tested it.
My experience has been that when I have an idea like this I should try it, because the results are generally great.
So, once I made up my mind, I found some good ripe tomatoes and started my “sofrito” (stir fry) as it would begin any other locrio or vegetable rice. So, tomatoes were already frying, but something led me to add celery, first just a little bit, then a good amount; finally I’m not sure how, but some red onion found its way in also! That’s when I thought: This is a gazpacho!
Enjoy our gazpacho rice as much as we did! Feel free to increase the proportions… you might need a little extra!
This is a delicious and healthy dish. A vegetarian option that will not disappoint you!
- 2 cups of rice.
- 3 very ripe tomatoes. (cut in pieces)
- 2 cups of water.
- 1 big red onion (chopped)
- ¼ sweet bell pepper (for color and flavor)
- 4 celery shafts. (chopped)
- 3 tbsps. of tomato paste.
- 1 bouillon cube (optional)
- Salt to taste.
Heat some oil and add the chopped tomatoes, the bouillon, the celery, pepper and the onion. Allow it to fry lightly one minute and then add two cups of water. When the water boils add the rice and move until it dries off. When it dries off cover, lower the fire and allow to cook for 25 minutes.
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