14 July 2009

Rice Pilaf with Tomatoes

Print Friendly and PDF Here is a recipe of rice pilaf with tomatoes and homemade "red pepper paste".


  • 1 cup of baldo rice
  • 2 middle size tomatoes, peeled and chopped
  • 1 tablespoon of red pepper paste
  • 1 cup of hot water
  • 1 tablespoons of olive oil or 1 tablespoon of butter
  • 1 teaspoon of salt


  1. Wash the rice in a mesh strainer.

  2. Put the oil or butter in a pot and add the rice. Stir for 5 minutes on medium heat.

  3. Put 1 tablespoon of red pepper paste in a cup full of hot water and stir. Make sure the paste dissolves into the water. Add the paste mixture to the rice.

  4. Add the peeled and chopped tomatoes and stir once.

  5. Close the lid and cook for 15 minutes on low heat.

  6. If you get a crackling sound be sure it is cooked.

  7. Wrap the pot in a blanket and let it brew for 15 minutes.

Come on and ask why?
  • The true ratio of water to rice in making pilaf is 1 and a 1/2 cups of water to 1 cup of rice. However, because we use tomatoes in this recipe, we use 1 cup of water instead of 1 and a 1/2.

  • After adding water to your rice stir once, and keep the lid closed or it will get mushy.

  • I advise you to cook your pilaf with butter it will taste much better.

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