Rice Juvetch
A popular summer dish made from rice and a variety of vegetables. Juvetch can be served as a standalone meal with a bowl of salad, or it makes an excellent side dish for burgers, cevapi, skewers, and roasted chicken.
Details
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Difficulty: 1
- Spiciness: 0
- Number of Servings: 6
Ingredients
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2 spoons Oil, vegetable oil, canola
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1 piece Onion, raw
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2 piece Bell pepper, red, fresh
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1 spoon Tomato, concentrate
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3 spoons Tomato sauce, without salt
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3 pods Garlic, fresh
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2 teaspoons Spices, paprika
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200 g Rice, white, long grain
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1 piece Small pumpkins
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2 piece Tomato, red
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150 ml Tomato sauce, without salt
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500 ml Soup base, chicken, cube
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pieces Salt, table
Steps
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Clean and wash the vegetables. Finely chop the garlic and onion, and cut the rest of the vegetables into smaller pieces. Place the rice in a colander and rinse it thoroughly under running water. Let it drain.
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Heat oil in a large pot and sauté the chopped onion until translucent. Add the chopped bell pepper and quickly sauté it together with the onion. Add the paprika powder, tomato paste, ajvar, and garlic, and continue to sauté for another 1 to 2 minutes, stirring constantly.
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Mix the rinsed rice, chopped tomato, and zucchini into the sautéed ingredients. Pour in the pureed tomatoes and broth, mix well, and simmer covered over low heat for 20 to 25 minutes. Stir the ingredients several times during cooking to prevent the rice from sticking to the bottom of the pot.
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Once the rice is tender and the sauce has thickened to a creamy consistency, the dish is ready. Season with salt and pepper to taste, serve on plates, and enjoy as a standalone meal with a large bowl of salad, or as a side dish to cevapi and roasted chicken.
Nutrition Information (Per 100g)
- Calories: 111.86 kcal
- Fat: 1.89 g
- Saturated Fat: 0.09 g
- Carbohydrates: 19.59 g
- Sugars: 2.08 g
- Protein: 1.8 g
- Fiber: 1.04 g