Beef Heart Tomato Rice with ‘panados’
INGREDIENTS
1 cup arborio rice
3 large tomatoes, roughly chopped (or 1 tomato can)
2 large onions, roughly chopped
3 cloves garlic, roughly chopped
1 chili (optional, for spice)
1/2 teaspoon mustard seeds
3 cups hot water
1 teaspoon salt (or to taste)
4 tablespoons oil
METHOD
STEP 1
In a large pan, heat the oil over medium heat. Add the chopped onion and garlic. Sauté for 5-10 minutes, until the onions turn translucent and fragrant.
STEP 4
Add the chopped tomatoes. Stir well and cook for about 5-7 minutes, until the tomatoes break down.
STEP 5
Add the rice, mixing well so the rice is evenly coated with the tomato and onion mixture.
STEP 6
Pour in 2-3 cups of water and add salt. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, until the rice is tender. The texture should be creamy.
STEP 7
Serve the tomato rice hot as a side to a larger meal.
