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Ingredients Edit

Directions Edit

  1. Heat a thin film of oil in a casserole or pot with a tight-fitting lid.
  2. Sauté the onions.
  3. Add 2 teaspoons of tomato paste and the mushrooms.
  4. Two minutes later, add the peas, then add the tomato, salt, and pepper.
  5. Cover the casserole and let simmer for 3–4 minutes.
  6. Pour 4 cups water into casserole.
  7. Salt. Bring it to a boil and pour in the rice.
  8. Once the contents come to a boil for the second time, add cheese and butter.
  9. Stir.
  10. Cover tightly and cook over low heat for 15 minutes, or until all water is absorbed.
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