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Aromatic Rice with Corn Ratatouille

Aromatic Rice with Corn Ratatouille

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Aromatic Rice with Corn Ratatouille

Ingredients (4 people):


– 300 gr of aromatic Basmati rice
– 200 gr of fried tomato
– 140 gr of sweet corn
– 1 zucchini
– 1 red pepper
– 1 yellow pepper
– 200 gr of sweet pumpkin
– 1/2 liter of water
– Olive oil
– Salt


Elaboration:


In a saucepan, bring the water to a boil with a tablespoon of olive oil and a handful of salt. When it begins to boil, add the rice and cook over medium heat for about 15 minutes or until done.


While the rice is cooking, wash the vegetables well, peel the pumpkin well, remove the seeds, and cut it into cubes. Next we remove the tips of the zucchini and cut it into cubes (I leave it with skin), cut the pepper by halves, remove the seeds well and cut it into pieces similar to the size of the pumpkin cubes and zucchini so they all cook at the same time.


We cover the bottom of a frying pan with olive oil, incorporate our vegetable cubes and fry them over high heat without covering them so that they do not cook.


2 or 3 minutes before the vegetable is completely browned, add the drained corn and let it finish cooking.


Next we remove the excess oil from the pan and add the fried tomato, lower the heat to a gentle power and carefully stir for a couple of minutes more.


To finish assembling the dish, drain the rice well, put it on the plates in the shape of a volcano and in the center add a few tablespoons of our corn ratatouille.


We serve hot.

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