Kids on vacation are always a challenge. It’s not just the question of what to do—but also, what to eat?
Blogger Anat Lebel, better known as Teimonet, comes to the rescue with recipes for daily home-style meals and creative twists that easily elevate any dish by several levels. Like her one-pot chicken and rice recipe, this dish is a classic example of a whole being greater than the sum of its parts: a pot of red rice with corn and potatoes.
Although the rice in this dish doesn’t come out with separate grains, it turns out soft and is accompanied by tiny cubes of fluffy potatoes and sweet corn. It’s a great way to add variety to a regular rice dish and give it more interest, color, and flavor.
Rice with Potatoes and Corn
<br>Recipe by: Anat Lebel
30 minutes of work, 60 minutes total, easy to prepare, serves 4
Ingredients:
3 tbsp canola oil
3 medium potatoes, peeled and cut into small cubes
A little salt
A little pepper
½ tsp sweet paprika
½ tsp turmeric
3 cups boiling water
1 can tomato paste (100 grams)
1½ cups white Persian rice
1 cup canned corn kernels, drained
Preparation:
How to make rice with potatoes and corn?
1. Heat the oil a little in a pot, add the potato cubes, and fry while stirring for about 3–4 minutes.
2. Add the spices and stir.
3. In a bowl, mix the boiling water with the tomato paste and a little salt, then add to the pot with the potatoes. Bring to a boil.
4. After boiling for about 3–4 minutes, carefully check with a fork if the potatoes have slightly softened (they should be soft but not falling apart, so that by the end of the cooking, both the rice and potatoes will be ready to eat together in the same pot). If the potatoes are not yet slightly softened, wait another minute.
5. Add the rice and stir well.
6. Add the corn kernels and bring to another boil.
7. Lower the heat and continue cooking for about 18 minutes, until the rice and potatoes are soft. Remove from heat.
8. Leave the pot covered for another 5–10 minutes and serve.
Anat Lebel, in collaboration with Sugat