Recipe by Lolis Castilleja
1/2 Onion peeled and quartered
1 Clove of garlic
140g Tomato paste
1 Tbsp Olive oil
700g Liquid chicken stock (per everyday cook book)
Salt and pepper to taste
400g Long grain rice
1 Cup of mixed peas and corn kernels
Place onion, garlic and tomato paste in TM bowl and chop for 10 seconds on speed 4.
Scrape down with spatula and chop for 5 seconds on speed 4.
Add olive oil and cook for 4 minutes at 100°C on speed 1.
Puree for 8 seconds on speed 8.
Add chicken stock and water to the bowl to form a “red” stock, season with salt and
Place rice in basket and rinse in running water until water comes out clear, stir in
vegetables with rice in the basket.
Place basket inside the bowl.
Cook for 17 minutes at Varoma temperature on speed 4.
If rice is not cooked through, stir with spatula and cook for further 5 minutes at Varoma
temperature on speed 4.
Ideal when serving chicken or beef fajitas
Serve with guacamole and salsa
Chop 1 carrot and use instead of the corn