Published via Ecency

Hello, chefs! 😋

Rice or pasta is the most popular food in our house (read - once it's cooked and prepared, there's nothing left).

So I'm going to start this year's cooking by making a dish with rice, which can always be improvised, depending on your preferences, with or without meat, and of course with what we have in the fridge at the moment.

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I should mention right away that this is not risotto.
The risotto is made with fine-grained Italian rice of the Arborio or San Andrea or Roma variety. Unfortunately, I only had some long-grain parboiled rice at home, which is not suitable for risotto because it has a little starch, and it's not the creamiest when cooked. But it's quicker to prepare. 😁

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For 4 people we need the:

400 grams of rice (100 grams per person),
400 grams of meat, I have cubes of pork already cut
one onion,
one tomato,
one zucchini, and
two carrots
salt and pepper, about a teaspoon of each
a tablespoon of olive oil

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First, we wash everything

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Then chop all the vegetables into cubes. You can finely chop, or more coarsely, as you wish.

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Now we have everything ready.
Heat 1 tbsp of olive oil in one pan and first add the meat cubes (if you want a meatless dish, don't use meat).

Stir for one minute to change color and add the chopped onion. Stir again for a minute or so to soften and brown the onions and add the carrots.
Stir again ...

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Add the rice and mix all the ingredients again.

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Add the chopped tomatoes, stir, and when the rice starts to stick to the pan, pour in 1 liter of water and add the courgette cubes, stir and reduce the heat to a low simmer.

I should mention here that this is also the difference if you were to cook risotto. I mean, if you are cooking risotto, you add the water slowly, stirring constantly. Here, we just add water and wait for the rice to cook.

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