Ingredients
1 tbsp olive oil, divided
2 cups cooked rice, cooked
A pinch of saffron strands
½ cup chopped onion
¼ cup chopped celery
3-4 basil leaves, torn
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
2 cloves garlic, crushed
2 tbsp tomato sauce
1 tsp chili powder
½ tsp sugar
Salt to taste
A dash ground red pepper
½ cup smoked tomatoes, skinned, pulp removed and chopped
Process
- Cook rice with saffron and keep it aside.
- Heat olive oil in a non stick pan. Add chopped onions, celery and bell peppers. Stir-fry for 2 minutes or until tender.
- Add tomato sauce, tomatoes, spices and sugar. Cook for 2 minutes, stirring frequently.
- Add cooked rice into the skillet and stir-fry until thoroughly heated.
- Serve hot.
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