What can I make with rice and tomato paste?

Question

the other ingredients need to be gluten free.

Answer 1

2 tbsp gheeblend (or margerine).

10 shallots

1 cup water

2 star anise

4 pieces of cinnamon

2 cups of long grain rice

2 cloves

1 can evaporated milk.

Method :

Clean the rice well, drain and put aside.

Heat ghee in a pan and fry the ground candlenuts, cinnamon, cloves and star anise.

Add in water and bring to boil.

Add evaporated milk, tomato sauce and rice.

Stir well before covering the pan.

Cook over a low flame.

Serve garnished with fried shallots, spring onions or celery.

Answer 2

fried rice.

Answer 3

yes just put some oil and water and make the rice and put the tomato paste in it.   if you want you can cook some vegetables on a separate pan with your tomato paste, spices and oil and all together make a nice sauce that you can add on to the rice.  

Answer 4

Spanish rice?

Answer 5

its called locrio...rice and beans wit porkchops or chicken or any kind of meat..slices it taste really good..but theres more things to be added to that

Answer 6

Simple Spanish Rice

Ing:

1 lb ground beef

1 large red pepper

1 small green pepper

½ large white onion, coarsely chopped

6 cloves garlic, minced

1 can tomato paste

½ tsp garlic powder

¼ large lemon

½ lime

Salt

Fresh milled black pepper

Crushed red pepper flakes

2 cups long grain white rice

4 cups water

4 tsp chicken bouillon ( = 4 bouillon cubes)

Olive oil (approx 4 – 5 tbsp)

Optional: small pinch of saffron, added when rice is boiling

Dir:

Chop red and green pepper into small pieces (about ½ in). Heat 2 tbsp olive oil in pan at medium heat and sauté peppers with white onion. Squeeze lemon and lime into pan, discard skin and pulp. Grind a bit of black pepper (to taste) into pan. Sauté mixture until peppers have softened and onion is translucent. When finished, turn off heat and set aside.

Heat 1 tbsp olive oil in separate (wide) pan at medium heat and add minced garlic. Sauté until garlic is fragrant but not burned and add ground beef. Add garlic powder and dashes (to taste) of salt, pepper and crushed red pepper. Brown beef mixture, then turn off heat under pan.

Heat remaining oil in 3 quart stock pot. Add rice and sauté while stirring it constantly to make sure all grains are coated with oil. Cook until golden brown but do not let burn. Next pour in four cups of water and add chicken bouillon. Stir in tomato paste, peppers and beef. Bring all to a boil, then reduce heat to low and simmer covered for 20 minutes until liquid is gone and rice is fluffy. Garnish with lemon wedge and cilantro.