Chef - Rice Pepers

Dear Friends

in these sad days of Covid-19, I work at home, read books that I never had time to read, watch television, images of my juourneys to Japan, China and Korea (see previous years in this blog) and immagine what to eat (see in this blog: Mr-Chef, Pan-Boulgogi, Saussages, Octapus,  Palm-Lamb, Asparagus, Mayo, Salad, Bigoli, Tajine, Solen, Crab, Jacques, Sea). Now is time of Rice Peperonata a bit long but easy to prepare.

Start to heat at the same time water in a top at high flame and Olive Oil, Onion,  Pepper  and Garlic all cut in stripes in a covered pan at low flame. Stir the content of the pan frequently. When, after about 15 min., the water boils add a bag of rice in the top and mix your preferres spices in the pad. After about 15 min the rice and the pad content are cooked. Put the rice and the pad content in a bowl. Wine or Tea according to your preferences.

Salutations

Giancarlo