This is a traditional rice stew which we call “kapama”. I mostly prepare it during spring/summer when spring onions are available. I love it combined with spring onions, I even add chopped green parts in the stew instead of regular onion. This is a lean version, but it goes excellent with chicken meat.
- 1 cup of chopped tomatoes, canned or fresh
- 1 cup of white rice
- 1 medium-sized onion
- 2 peppers, preferably red, but you can also use green 2 cups hot water or broth
- 2-3 tablespoons oil for frying
- 3-4 tsp. paprika
- Salt and black pepper to taste
- fresh parsley
- Fry the chopped onion on oil for about 5-6 minutes.
- When it becomes transparent, add the chopped peppers and let it fry for about 2-3 minutes.
- Pour peeled and sliced tomatoes mixed with red pepper (paprika) and boil on moderate fire for about 10 minutes.
- Once the peppers are softened, add the rice and pour 2 cups of hot water or broth. Season with salt and pepper to taste. Add some vegeta if you want to.
- Reduce the fire and boil until rice is cooked, stirring occasionally. If necessary, add more hot water to avoid sticking. In the last few minutes add the chopped parsley.
- Remove from fire and let it stand covered with a lid before serving.