Rice with tomatoes
.4 colheres (soup) Soya Soybean Oil (60 ml)
1 chopped onion em cubos pequenos
3 dentes de alho picado
½ xícara (chá) of tomato extract (120 g)
2 cans of chopped peeled tomato (800 g)
1 xícara (chá) de arroz branco tipo 1 (210 g)
3 xícaras (chá) de água (750 ml)
1/3 xícara (chá) de azeitona preta fatiada (50 g)
1/3 xícara (chá) of fatigued green azeitone (50 g)
1/2 xícara (chá) de grão de bico cozido sem pele (95 g)
Salsinha picada a gosto
3 ovos
Finalização
.100 g of yellow tomatoes cut in 4
Queijo Branco Fresco ou Ricota à gosto
Folhas de manjericão
Rice with tomatoes: and in a pan, sauté the onion Soya Oil until translucent. Add the garlic and, when it turns golden, add the tomato extract and let it caramelize well. Mix with the chopped peeled tomatoes, cook for a few minutes and add the rice, half the water, lower the heat and cook. Use the other half of the hot water if necessary, until the rice is cooked. Mix in the olives, chickpeas and chopped parsley. Break the eggs over the rice and leave to cook.
Finishing:
Tip: sif necessary, cover the pan when you add the eggs to cook them faster.
